Hungarian Goulash a great one-pot meal

RECIPE FINDER

July 12, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

Martin R. Karetski of Du Bois, Pa., requested a recipe for Hungarian Goulash.

He wrote, "My mother made it some 50 years ago when I was younger. It may have had some bay leaves and cloves as some of the spices. Any help you can give will be appreciated."

Mike Buus of Sioux Falls, S.D., responded with a recipe, which he notes "came from June Meyer's Authentic Hungarian Goulash Recipe index page, and I give her all the credit. I learned to make the dish from my grandmother and mother who were from Austria-Hungary. Every family has its own version of goulash. My family would never consider tomatoes or green peppers or other spices in goulash. Some other dishes would have tomato or green pepper, but not goulash.

"Slow cooking is the secret, and you can never use too much paprika. I like to use three tablespoons. Hope you enjoy this dish, I have been raised on it."

Hungarian Goulash

Serves 6

2 pounds beef chuck

1 teaspoon salt

2 onions, white or yellow

2 tablespoons lard or shortening

2 tablespoons imported Hungarian sweet paprika

1 quart water

4 peeled and diced potatoes

2 bay leaves

1/4 teaspoon black pepper

DUMPLING BATTER:

6 tablespoons flour

1 egg

1/8 teaspoon salt

Cut beef into 1-inch cubes, toss with 1/2 teaspoon salt.

Chop onions, place in three-quart stockpot and brown slowly in lard or shortening about 15 minutes over medium heat.

Add beef and paprika. Cover and let beef simmer in its own juices for 1 hour over low heat.

Add water, diced potatoes, bay leaves, pepper and remaining salt. Cover again and simmer until potatoes are done and meat is tender, about 20 minutes. Prepare dumplings.

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow.

Drop by teaspoonful into simmering goulash. Cover and simmer 5 minutes after dumplings rise to the surface. Serve hot with dollops of sour cream.

Tester Laura Reiley's comments: "While extremely simple, the tender meat and sweet/spicy flavor of paprika make this a great one-pot meal. The dumplings are firm and filling, but not particularly airy. I would also suggest substituting chicken stock for some or all of the water to add a bit of richness to the broth."

Recipe requests

Josephine M. Luber of Pasadena wants a recipe for pineapple upside down cake that has a glaze on it.

Debbie Kruse of Lake in the Hills, Ill., is seeking a recipe for Cheddar cheese mashed potatoes "like those made at the Red Lobster," she says. "I hope you can help."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun. 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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