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Hungarian Goulash




Source of Recipe


Hungary


List of Ingredients




1/2 C flour
1/4 tsp dry mustard powder
salt and pepper
1 pound Sirloin beef cubes
2 T fat
2 minced garlic cloves
1 medium onion, thinly sliced into rings
1/2 C sliced mushrooms
1 bay leaf
2 baked potatoes cut into cubes
8 oz sour cream
Parsley, chopped (2 T)
3 T ground Hungarian sweet paprika
1 C beef broth
Optional:
1/2 large bell pepper, chopped
1 stalk celery, chopped


Recipe



Combine the flour, mustard, salt and pepper in a bag. Shake the meat in it until evenly coated. (save left over flour). Brown the beef in the fat in a large skillet. Add bay leaf and garlic, saute 1-2 minutes. If using bell pepper and celery add now. Add mushrooms and saute. Add minced parsley and the onion rings and cook until onions are still firm, but not raw.

In a separate skillet brown the baked potato cubes, stir often to brown on all sides.

Add the paprika to the first skillet, and cook about 1/2 minute, being careful not to scorch. (this will happen fast).

Add sour cream and stir thoroughly. Add enough beef broth to achieve a nice medium sauce, if too thin add a tablespoon or so of the reserved flour. Mix it in well to thicken.

Place the potatoes on dinner plates and spoon the beef and sauce over, heavily in the center with a few potatoes exposed around the outsides. Add a vegetable of choice as a side.
Sprinkle with parsley as a garnish if desired.