Re.: [CH] Boo Ghoulash!
Helle & Henning (Helning@vip.cybercity.dk)
Sun, 4 Oct 1998 11:59:08 +0200
In Chile-Heads Digest V5 #64, Cameron Begg asked for aGulash recipe :
HUNGARIAN GULASH
2½ pounds beef, cut into 1 inch cubes
2 large onions, roughly chopped
4 ounces bacon, cut into small cubes
2 ounces lard (or neutral oil, not olive oil)
2 tablespoons wheat flower
2 tablespoons paprika powder
(Paprika : "sharf" means strong and "edelsüss" means sweet, if you have
"edelsüss", then use 4 tablespoons paprika)
2 cloves garlic, crushed
2 teaspoons thyme
1 can (16 oz) peeled tomatoes, crushed, with juices
4 cups beef stock
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
Salt and black pepper
- Fry bacon until light brown and fat releases
- Add lard, beef and onions.
- Fry until beef is all brown.
- Sprinkle with wheat flower and paprika powder.
- Stir until fat has absorbed powders.
- Add the rest of the ingredients, plus some salt and pepper and stir well.
- Cover and let simmer for 1½ hours.
- Stir occasionally and add water if sauce becomes too thick.
- Season with salt and pepper and serve with boiled potatoes.
Henning Petersen
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* Copenhagen, Denmark *
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