Posted by sherry on February 18, 2001 at 20:11:04:
In Reply to: Goulash posted by Joe Wright on February 18, 2001 at 16:16:23:
: I am looking for a recipe on Goulash German or French.
: Thanks.
(German)PENNSYLVANIA DUTCH NOODLES WITH GOULASH
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1/2 lb. chopped beef
1/2 lb. chopped pork
1/2 c. chopped onions
1/2 c. chopped green pepper
1 clove garlic
1 (8 oz.) can tomato sauce
1/2 c. sour cream
2 Tbsp. flour
1 beef bouillon cube
1/4 tsp. paprika
salt and pepper to taste
1/4 tsp. oregano
Melt 2 tablespoons butter in a saucepan. Add onions,
pepper and garlic. Simmer slowly until onions turn golden
yellow. Add meat. Continue to cook, stirring constantly until
meat is browned. Break up meat as much as possible with a
spoon. Add 1 teaspoon paprika and 2 tablespoons flour, mixing
well. Add tomato sauce and 1 cup water. Add bouillon cube, 1
teaspoon salt, 1/8 teaspoon pepper and oregano. Simmer slowly
in Dutch oven for 1 hour. After bubbling has subsided, add
sour cream, stirring well. Do not cook after sour cream has
been added. (You don't want the sour cream to curdle.)
Cook Pennsylvania Dutch egg noodles al dente (not well
done). Add a little cooking oil and salt to water. Rinse in
hot water. Place noodles on large platter; spoon beef goulash
over noodles. Sprinkle with grated cheese, if desired.
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VIENNESE GOULASH
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2 tsp. marjoram
1 tsp. caraway seed
1 tsp. finely chopped lemon
rind
1 clove garlic (small bud)
3/4 c. butter
1 tsp. tomato paste
2 lb. onions, sliced
1 Tbsp. sweet Hungarian
paprika
2 lb. beef chuck, rump or
round, cut into large
uniform chunks
1/4 c. flour
In a large kettle, combine butter and tomato paste and
the crushed seasonings. Add onions and saute, stirring con-
stantly, until golden. Add paprika and cook for half a minute
more. Add beef and 1 cup water and salt and pepper to taste.
Cover tightly and simmer until tender, about 1 1/2 hours. Add
a little more water during cooking only if necessary. Just
before the goulash is done, add 1/2 cup water and let sauce
boil up once. If more sauce is preferred, sprinkle it with 1/4
cup flour just before the water is added at the end and 1 more
cup water. Serve goulash with spatzle, noodles or boiled
potatoes.
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GOULASH MUNICH STYLE
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1 Tbsp. oil
1 1/2 lb. beef cubes
1 envelope Lipton
onion-mushroom soup mix
1 c. water
1 can beer
1 small can tomato paste
1 pkg. broad egg noodles
In Dutch oven, heat oil and brown beef; stir in Lipton
soup mix blended with water, beer and tomato paste. Simmer
covered, stirring occasionally, 1 1/2 hours or until beef is
tender.
Cook noodles according to directions; drain. Serve
goulash over noodles. Makes 4 to 6 servings.