Ingredients
- 2 medium onions, coarsely chopped
- 2 tablespoons vegetable oil
- 2-1/2 pounds beef chuck or veal stew or round, cut into 1-inch cubes
- 1/2 pound meat from shank bones
- 2 tablespoons sweet paprika
- 2-1/2 cups warm water
- 1 medium ripe tomato or 1 cup stewed tomatoes
- 2 green peppers
- 1 pound potatoes
- Salt and freshly ground pepper to taste
- Cherry pepper pods
- Noodles
Directions
1. Peel the onions and chop coarsely. In a 6- to 8- quart heavy pot with a cover, heat the oil, and saute the onions. Keep the heat low so the onions do not brown.
2. When the onions are transparent, add the beef or veal and the shank bone meat. Saute with the onions for about 10 minutes.
3. Remove the pot from the heat. Add the paprika, stirring rapidly with a wooden spoon. Immediately after the paprika is absorbed, add the 2-1/2 cups warm water.
4. Return the pot to the heat, cover, and cook over a low to medium heat for about 1 hour.
5. While the mixture is cooking, peel the tomato and cut it into 1-inch pieces. Seed the green peppers and dice. Peel the potatoes and cut into 3/4-inch dice and place in cold water.
6. After cooking for about 1 hour, add the peppers, tomato, and potatoes, and enough water to make a soupy stew. Add the salt and pepper. Simmer slowly, covered, for 30 minutes or until the goulash is tender.
7. Serve with hot cherry pepper pods and noodles.
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Submitted 6/13/05.
Source: Jewish Cooking in America, J Nathan
Submitted By: Rick Smith
rick@dragons.net
Hungarian Goulash