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Hungarian Goulash for Two




Source of Recipe


by Millie, from Cookery for One or Two


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.345

List of Ingredients




2 servings Basic Beef & Sauce (recipe follows)
1 T butter
1/8 med green pepper, slivered
1 tsp paprika
2 T ketchup or chili sauce
¼ - ½ C sour cream
salt to taste

Recipe



Thaw Basic Beef & Sauce. Melt butter in a small saucepan over med~low heat. Add green pepper & sauté til tender. Stir in paprika. Cook 30 seconds.

Carefully stir in beef & sauce. Blend in ketchup or chili sauce. Heat to serving temp. Remove from heat & blend in sour cream all at once. Add salt & warm to serving temp. DO NOT BOIL.

2 servings

Basic Beef & Sauce:
1 large onion, minced
1 clove garlic, pressed or minced
2 T oil
1 10oz can beef consommé
½ C dry red wine or water
2 tsp Worcestershire sauce
1/3 to 1/2 C all-purpose flour
1 tsp salt
¼ tsp pepper
2# boneless trimmed chuck, rump, sirloin tip or stewing beef
Oil for frying

In a heavy 3qt saucepan, sauté onion & garlic in 2 T oil til tender, but not browned. Add consommé, wine & Worcestershire sauce. Slowly bring to a simmer.

In a paper bag mix flour, 1 tsp salt & pepper; set aside.

Cut meat into 1/2 to 3/4” cubes; dry on paper towels.

Heat 3/4 “ deep oil in a small deep saucepan over med-high heat. When oil is hot but not smoking, shake a handful of meat cubes in flour mix in bag. Shake off excess flour & drop meat into oil. Do not overcrowd and do not let oil cool. Stir meat occasionally to brown all sides.

With a slotted spoon, place meat in hot broth. Repeat til all meat cubes are browned & added to broth. Adjust heat so broth steams but does not bubble. Cook 4-5 hrs., til meat is tender. Remove from heat. Skim excess fat from sauce. Add salt to taste.

Cool & put into 3 or 4 airtight containers. Label & freeze. Use within 6 months.

Makes 6~8 servings.