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Kish's Authentic Hungarian Goulash I learned to make this from my mother. My mother would cook a variety of soups at least once a week. Hungarian Goulash gets it's beautiful broth-like color from the paprika. Slow cooking is the secret, and you can never use too much paprika. Hope you enjoy this dish as much as we do! 2 lbs. beef chuck or (pork or veal) cut into 1 inches pieces Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions, and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and carrots, and green peppers and remaining salt. Cover and simmer until potatoes are done and meat is tender. Egg dumpling recipe below: A lot of times we never even had dumplings with our goulash. we would just have a nice piece of chewy bread or crusty roll.
A lot of times we never even had dumplings with our goulash. we would just have a nice piece of chewy bread or crusty roll. Csipetke (Little Pinched) Dumplings 1 egg 6 Tbsp. flour 1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
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Last updated April 1, 2005