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Hungarian Goulash
Hungarian Goulash is truly a meat and potatoes dinner that is very satisfying and easy. My mother cooked this dish very often and it was one of the first things I learned how to cook. My mother worked and my brother and I occasionally had the responsibility of preparing dinner. It was a job we both enjoyed. My brother continued to enjoy cooking and is still the person in his family who prepares all meals. I learned to cook this during the Great Depression. At times we did not have meat available, but we did have sausage and I still substitute hot dogs for the beef when I have a yen for Hot Dog Goulash 4 pounds of beef chuck or rump cut into 2-inch cubes
6 onions, sliced.
2 green peppers coarsely chopped
1-1/2 teaspoons salt
3 tablespoons paprika
2 tablespoons cooking oil
4 or 5 potatoes cut into 2 inch cubes Brown the beef in the oil in a large skillet. Transfer the browned beef to a plate Saute the sliced onions in the oil until the onions are transparent. Add the paprika and cook a few more minutes. Add the browned meat and chopped peppers and salt and pepper. Add about a cup of water and cook for about one hour. Test the meat for tenderness. It should still need about 1/2 hour of cooking. Add the potatoes and finish cooking until the meat and potatoes are cooked. The potatoes should have absorbed some of the liquid. If too much liquid has been absorbed, add more water. Serve this with good hearty rye bread and cucumber salad.
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Contributor's Note
I once served this meal to a large crowd after an art opening and it was a big hit.
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http://www.siempreflamenco.com
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May, 2012
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