hungarian goulash
 
recipe by :june meyer 
serving size : 6 preparation time :0:00 
categories : beef hungarian 
main dish 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 lb.  beef chuck
1 tsp  salt
2   onions
2 Tbsp  lard or shortening
2 Tbsp  sweet hungarian paprika, (imported)
2   bay leaves
1 quart  water
4   potatoes -- peeled and diced
1/4 tsp  black pepper
  dumplings
1   egg
6 Tbsp  all-purpose flour
1/8 tsp  salt
 
cut beef into 1" squares, add 1/2 tsp salt. chop onions and brown in 
shortening, add beef and paprika. let beef simmer in its own juice along 
with salt and paprika for 1 hour on low heat. add water, diced potatoes 
and remaining salt. cover and simmer until potatoes are done and meat is 
tender. prepare egg dumpling batter: add flour to unbeaten egg and salt. 
mix well. let stand for 1/2 hour for flour to mellow. drop by teaspoonful 
into goulash. cover and simmer 5 minutes after dumplings rise to surface. 
serve hot with dollops of sour cream. 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 433 calories; 25g fat (51.7% 
calories from fat); 28g protein; 24g carbohydrate; 2g dietary fiber; 119mg 
cholesterol; 496mg sodium. exchanges: 1 1/2 grain(starch); 3 1/2 lean 
meat; 1/2 vegetable; 2 1/2 fat. 
 
notes : j...@interaccess.com 
 
 
 
(ID: 75700) Mirror: rec.food.recipes: Fri, Oct 22, 2004


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