In her book That Hungarian's in my Kitchen, Linda Radke shares her Hungarian Jewish Gramma's recipe for Hungarian Goulash. With beef, carrots and potatoes, this traditional stew makes a hearty meal-in-one.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Ingredients:
- 4 tablespoons Crisco (white vegetable shortening)
- 2 large onions, diced
- 2 1/2 pounds beef, diced
- boiling water
- 1 tablespoon chopped parsley
- 6 medium carrots, sliced round
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon garlic salt
- 6 large red potatoes, diced
- 2 teaspoons flour
Preparation:
1. In a large pot, saute onion in 2 tablespoons of shortening. Add beef and brown 20 minutes.
2. Add enough boiling water to cover the meat 1 inch.
3. Add parsley, sliced carrots and spices. Cover and cook for about 2 hours.
4. Add potatoes. Cover and cook for another 1/2 hour or until done.
5. In a frying pan, make a sauce (roux) from the remaining 2 tablespoons of shortening and the flour. Add sauce to the goulash. Mix well and serve.
YIELDS: 8 servings
2. Add enough boiling water to cover the meat 1 inch.
3. Add parsley, sliced carrots and spices. Cover and cook for about 2 hours.
4. Add potatoes. Cover and cook for another 1/2 hour or until done.
5. In a frying pan, make a sauce (roux) from the remaining 2 tablespoons of shortening and the flour. Add sauce to the goulash. Mix well and serve.
YIELDS: 8 servings