Subj : Ethnic Foods Month - 5
To   : All
From : Dave Drum
Date : Thu Sep 22 2022 09:28:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 6 Servings
 
      2 lb (1 kg) beef chuck
      1 ts Salt
      2 lg Onions; white or yellow
      2 tb (60 g) lard
      2 tb Hungarian paprika
      2    Turkish bay leaves
      1 l  (33 fl oz) water
      4 lg Peeled, diced potatoes
    1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1 lg Egg
      6 tb Flour
    1/8 ts Salt
 
  MAKE THE GOULASH: Cut beef into 1" (2.54 cm) 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 remaining salt. Cover and simmer until
  potatoes are done and meat is tender.
  
  PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
  salt. Mix well. Let stand for 1/2 hour to allow flour to
  mellow. Drop by teaspoonful into Goulash. Cover and simmer
  5 minutes after dumplings rise to surface.
  
  Serve hot with dollops of sour cream.
  
  Serves 6
  
  Slow cooking is the secret and you can never use too much
  paprika. I like to use 3 tablespoons. Hope you enjoy this
  dish, I have been raised on it. Regards, June Meyer.
  
  Recipe from: http://www.junemeyer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It is easier to admire hard work if you don't do it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.