Hungarian Goulash
 
1/2 oz.  dried mushrooms
2-1/2 cup  hot water
1 lb.  veal cubes
3 tsp  olive oil
1 large  onion, halved and sliced
2 large  cloves garlic, minced
1-1/2 tsp  flour
1 Tbsp  paprika
1 tsp  tomato paste
2   red bell peppers
1 lb.  fresh mushrooms, halved
24 oz.  pasta, cooked
 
soak dried mushrooms in hot water until softened. pat veal dry and season 
with salt and pepper. heat 1 teaspoon of oil in a large pot over medium 
heat until hot. add veal cubes and brown on all sides. remove veal from 
pot and keep warm. heat another teaspoon olive oil over medium heat until 
hot. add onions and cook until softened, stirring frequently. reduce heat 
to low, add garlic and continue cooking for about 1 minute, stirring 
frequently. add flour and paprika and cook for about 1 minute. add the 
soaked mushrooms and liquid and the tomato paste. bring to a simmer, 
whisking constantly and scraping up any browned bits from the pot. add 
browned veal cubes, cover and simmer about 1 hour. 
 
while simmering, roast bell peppers over an open flame by laying them on 
the racks of a gas burner. roast peppers on all sides until the skins are 
blistered and blackened. peppers can also be cut in half and roasted in 
the broiler. after cooling, peel and seed the peppers and cut into 1-inch 
pieces. heat the remaining teaspoon olive oil in a large nonstick skillet 
until hot. add the mushrooms and season with salt and pepper. saute 
mushrooms, stirring frequently until browned (5-7 minutes). add the 
mushrooms and bell pepper to the simmering ingredients and simmer for 10 
minutes. serve goulash over cooked noodles. 
 
makes 6 servings 
serving size: 4 ounces pasta and 8 ounces goulash 
 
nutrients per serving: calories: 311 total fat: 5 grams saturated fat: 1 
grams cholesterol: 64 mg sodium: 76 mg carbohydrate: 42 grams protein: 23 
grams dietary fiber: 4 grams 
 
-- 
(ID: 12630) Mirror: rec.food.recipes: Sat, May 17, 2003


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