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Hungarian Goulash

Source of Recipe

Jan


Recipe Introduction

Usually you don't see all these root vegetables in the Goulash suppe but it definitely adds great dimension to the flavor. These are all vegetables that could be stored in the celler for use during the cold winter months.

List of Ingredients

1 lb. stew meat in chunks
3 Tblsp. Hungarian paprika
1/4 cup vegetable oil
2 cups onions chopped
1 qt. Beef Stock or water with beef soup seasoning
1 Tblsp caraway seed
1 Tblsp peppercorns
4 bay leaves

Root Vegetables
1 celery root 1/2 inch dice ( about 2 cups)
3 carrots 1/2 inch dice ( about 2 cups )
2 Kohl Rabe 1/2 inch dice ( about 2 cups)
3 parsnips 1/2 inch dice ( about 2 cups )
4 potatoes 1/2 inch dice (about 4 cups)



Recipe

In a bowl toss the meat cubes with the paprika.
Brown the cubes of beef in the oil.
Add the onions and cook until they are tender.
Add the Stock and the spices and simmer
for several hours till the meat is tender.
Add all the vegetables except potatoes and simmer 20 minutes
Add the potatoes and simmer another 15 minutes

Add Small dumplings if you wish
Egg dumpling recipe

1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well add extra flour if needed to make a stiff dough. Let stand for 1/2 hour for flour to mellow. Cut with a knife on a cutting board small 2 inch long noodle like pieces and drop into the boiling Goulash stew. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream if you wish.