Recipe - Hungarian Gulyas (Goulash)

1 One half pound Beef in 1inch cubes
2 cup Meat broth
4 sl Bacon
1 One half cup Onions, chopped (3 medium)
1 tablespoon Hungarian Paprika
1 One half teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Marjoram
One fourth cup Green or rep pepper, chopped
Three fourths cup Dry white wine
One half cup Water
One fourth cup Flour
1 tablespoon Butter
One half teaspoon Hungarian paprika
1 tablespoon Water

Set out a Dutch oven, or a electric skillet, or a 3quart sauce pot having
a tight fitting cover. Prepare meat broth and set aside. Dice the bacon
and place in the skillet or Dutch oven, cook slowly, stirring and turning
frequently, until the bacon is lightly browned. Remove the bacon with a
slotted spoon an put in a small bowl and set aside.

Add the chopped onion to the bacon fat in the skillet, or Dutch oven and
cook over medium heat until the onion is transparent, stirring
occasionally. Remove the onion with a slotted spoon to the bowl containing
the bacon and set aside.

Add the meat to the bacon fat and slowly brown on all sides, stirring
occasionally. Sprinkle 1 tablespoon paprika, salt, pepper, and the
marjoram over the meat mixture.

Stir in the bacononion mixture with the chopped green or red pepper.
Slowly pour in the meat broth and white wine. Bring to boiling. Reduce
heat, cover and simmer 2 to 2One half hours, or until the meat is tender when
pierced with a fork. Remove the meat with a slotted spoon to a heavy
serving dish.

Thicken the cooking liquid by pouring One half cup water and One fourth cup flour into
a screw top jar. Shake until the mixture is well blended. Slowly pour one
half of the mixture into the sauce pot, stirring constantly. Bring to
boiling. Gradually add only what is needed of the remaining flourwater
mixture for consistency desired. Bring to boiling after each addition.
Cook 3 to 5 minutes longer.

In a small skillet melt 1 tablespoon butter (or more). Remove from heat.
Blend in One half teaspoon paprika. Stir in 1 tablespoon water. Immediately
add to liquid in the skillet/and/or/Dutch oven, stirring untill well
blended. Pour the sauce over the meat. Serve immediately.

Note 1. Both Germans and Hungarians serve the Gulyas with Spaetzle
dumplings.

Note 2: You can add any of the following to the receipe.

1 teaspoon caraway seed
1 clove garlic, minced 6 medium potatoes, washed, pared, and
quartered. Add about One half hour
before the end of the cooking time.

Read my lips: Use only pure, genuine, authentic Hungarian Paprika. Without
the Hungarian Paprika it tastes like fecal matter.

Clayton Schmitt, GmbH Boquete, Chiriqui Republica de Panama

Posted to MMRecipes Digest V4 #082 by Clayton Schmitt
schmittc@chiriqui.com on Mar 22, 1997