From: Joel Ehrlich Reply-To: Joel Ehrlich Newsgroups: rec.food.recipes Followup-To: poster Subject: Hungarian Goulash Date: 18 Aug 95 08:16:02 -0700 Organization: Salata Message-ID: Responding to: tan-a22@dircon.co.uk (Andre Tan) AT> PLease somebody post the recipie for Hungarian goulash soup. Here are two renditions of this popular beef stew: Bogracs Gulyas (Kettle Goulash) No. 1892 Yields 6 Servings 4 Tbls Bacon Fat 3 Cloves Garlic, Minced 2 LARGE Green Bell Peppers, 3 lb Stewing Beef Cut Into Cored, Seeded & 1" Cubes Chopped - Salt To Taste - Pepper To Taste - Sour Cream, At Room 1 1/2 Tbls Hungarian Paprika Temperature 6 oz Tomato Paste 5 Large Onions, Chopped Coarse Preheat the oven to 325 degrees. Heat the fat in a deep, heavy pot. Add the onions, paprika, peppers and garlic. Cook until the onions are limp and transparent and the paprika has lost its raw taste. Add the beef and all the other ingredients except the sour cream. Stir to combine thoroughly. Place the pot in the oven. Simmer in the oven until the meat is tender (1 1/2-2 Hours). Adjust the oven temperature during the cooking time so that the contents of the pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each portion. Hungarian Goulash No. 410 Yields 4 Servings 2 lbs sirloin, boneless 2 tbls flour black pepper 1/2 cup red wine 1 tbls paprika 1/4 cup tomatoes, canned 2 tbls vegetable oil 1 cup yogurt 1 tbls butter 1/2 tsp thyme 1/2 cup onion, chopped Cut the meat into strips 2 inches long and 1/4 " wide. Sprinkle the strips with pepper and paprika. Heat the oil in a large skillet. Add half the meat. Cook, stirring, over high heat until meat is browned, about 3 minutes. Use a slotted spoon to transfer the meat to another skillet. Add the remaining beef. Cook rapidly over high heat until browned. Transfer this meat to the other skillet. Pour off any fat remaining in the skillet. Add the butter and onion to the skillet. Cook until wilted. Sprinkle with flour. Stir. Stir in the wine and tomatoes Cook for about 4 minutes. Stir in the yogurt. Add any juices that have accumulated around the meat. Add the thyme. Cook about 5 minutes, stirring constantly. Place a strainer over the meat and strain the sauce, stirring with a wooden spoon or spatula to push through as much of the solids in the sauce as possible. Heat thoroughly. Serve with noodles or rice. Joel ... User error - Replace user and press any key to continue --- Blue Wave/Max v2.20