| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Beef, Main dish, Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef in 1-inch cubes |
| 2 |
c |
Meat broth |
| 4 |
|
Bacon |
| 1 1/2 |
c |
Onions, chopped 3 medium |
| 1 |
T |
Hungarian Paprika |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/8 |
t |
Marjoram |
| 1/4 |
c |
Green or rep pepper, chopped |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Water |
| 1/4 |
c |
Flour |
| 1 |
T |
Butter |
| 1/2 |
t |
Hungarian paprika |
| 1 |
T |
Water |
| 1 |
|
spoon caraway seed 1 clove garlic, minced 6 medium |
INSTRUCTIONS
Set out a Dutch oven, or a electric skillet, or a 3-quart sauce pot
having a tight fitting cover. Prepare meat broth and set aside. Dice
the bacon and place in the skillet or Dutch oven, cook slowly,
stirring and turning frequently, until the bacon is lightly browned.
Remove the bacon with a slotted spoon an put in a small bowl and set
aside. Add the chopped onion to the bacon fat in the skillet, or Dutch
oven and cook over medium heat until the onion is transparent,
stirring occasionally. Remove the onion with a slotted spoon to the
bowl containing the bacon and set aside. Add the meat to the bacon
fat and slowly brown on all sides, stirring occasionally. Sprinkle 1
tablespoon paprika, salt, pepper, and the marjoram over the meat
mixture. Stir in the bacon-onion mixture with the chopped green or red
pepper. Slowly pour in the meat broth and white wine. Bring to
boiling. Reduce heat, cover and simmer 2 to 2-1/2 hours, or until the
meat is tender when pierced with a fork. Remove the meat with a
slotted spoon to a heavy serving dish. Thicken the cooking liquid by
pouring 1/2 cup water and 1/4 cup flour into a screw top jar. Shake
until the mixture is well blended. Slowly pour one half of the mixture
into the sauce pot, stirring constantly. Bring to boiling. Gradually
add only what is needed of the remaining flour-water mixture for
consistency desired. Bring to boiling after each addition. Cook 3 to
5 minutes longer. In a small skillet melt 1 tablespoon butter (or
more). Remove from heat. Blend in 1/2 teaspoon paprika. Stir in 1
tablespoon water. Immediately add to liquid in the
skillet/and/or/Dutch oven, stirring untill well blended. Pour the
sauce over the meat. Serve immediately. Note 1. Both Germans and
Hungarians serve the Gulyas with Spaetzle dumplings. Note 2: You can
add any of the following to the receipe. potatoes, washed, pared, and
quartered. Add about 1/2 hour before the end of the cooking time.
Read my lips: Use only pure, genuine, authentic Hungarian Paprika.
Without the Hungarian Paprika it tastes like fecal matter. Clayton
Schmitt, GmbH Boquete, Chiriqui Republica de Panama Posted to
MM-Recipes Digest V4 #082 by Clayton Schmitt <schmittc@chiriqui.com>
on Mar 22, 1997
A Message from our Provider:
“To dyslexic atheist: There is a dog”