Main Dishes |
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Hungarian Goulash - 1998
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Season meat with salt and pepper, brown in shortening. Add onions, stirring occasionally until cooked. Sprinkle with paprika and flour, and stir over low heat for two minutes. Add liquids, bouillon cubes and caraway seeds.
Simmer covered for 1 1/2 hours. Mix in sour cream, or serve separately. Pour over homemade noodles, or frozen egg noodles, cooked as directed.
- 2 pounds chuck roast, cut in 1" cubes
- salt and pepper
- ¼ pound shortening
- 1 pound onions -- chopped
- 2 tablespoons Hungarian paprika
- 2 tablespoons flour
- 2 cups water
- 2 bouillon cubes
- 1 cup tomato sauce
- 1 tablespoon caraway seed
- sour cream
PREPARATION
Season meat with salt and pepper, brown in shortening. Add onions, stirring occasionally until cooked. Sprinkle with paprika and flour, and stir over low heat for two minutes. Add liquids, bouillon cubes and caraway seeds.
Simmer covered for 1 1/2 hours. Mix in sour cream, or serve separately. Pour over homemade noodles, or frozen egg noodles, cooked as directed.