Hungarian Goulash and Goulash Soup
my parents got this recipe about 65 years ago from a hungarian woman in 
schenectady, new york. it has been a family favorite ever since. be sure 
to use genuine hungarian paprika; other kinds just don't have the same 
flavor. 
 
real hungarian goulash 
 
2 lb.  stew beef
small  dash cayenne
1 cup  sliced onions
1/4 cup  + 2 tbsp worcestershire sauce (4 tbsp + 1 tsp)
2 Tbsp  brown sugar
1 tsp  vinegar
2-1/2 tsp  hungarian sweet paprika
1 clove  garlic, crushed
1 tsp  dry mustard
3/4 cup  catsup
2 tsp  salt
3 cup  water
1 package  noodles ( the narrow, twisted kind work best, but use whatever you
  prefer
 
brown meat. combine remaining ingredients and pour over meat. bring to 
boil. turn heat down to low and simmer for 1 1/2 hours; if preferred, 
place browned meat and all other ingredients in pressure cooker, bring to 
full pressure, and cook 12 minutes. to cook in a slow cooker, place all 
ingredients in the cooker and cook on low 8-10 hours. browning of meat 
ahead of time is not necessary. to thicken, turn cooker to high; dissolve 
1 tsp cornstarch in small amount of water, stir into goulash, and cook on 
high for 10-15 minutes or until thickened. to serve, cook noodles in 
salted water; drain and place in large serving bowl. spoon goulash evenly 
over the top, pouring on all the liquid. sprinkle chopped parsley over the 
goulash if desired. serve with a good red zinfandel or well-chilled beer. 
 
note: in the unlikely event that there is any goulash left over, it can be 
made into an excellent goulash soup using the following recipe. 
 
 
goulash soup from leftover goulash 
 
leftover goulash from above recipe (without the noodles) diced, peeled 
potatoes caraway seeds (optional) 
 
for each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, 
peeled potatoes. for additional flavor, you may add a teaspoon or more of 
caraway seeds if you wish. cover and cook until the potatoes are soft, 
about 10 minutes. note: to add more color to the soup, heat a tablespoon 
of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, 
and 1 tablespoon tomato paste; bring to a boil and stir into the soup. 
 
 
-- 
(ID: 5762) Mirror: rec.food.recipes: Sat, Oct 16, 2004


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