Hungarian Goulash

This recipe for Hungarian Goulash is from Mary Eleanor Williams Bailey.
More recipes:


1/2 lb cubed shank of veal
1/2 lb cubed pork shoulder or loin

About 1 tbs paprika
Salt and pepper to taste
2 or 3 medium carrots cut into 1/2 inch discs
4 medium potatoes
white onions (pearl)
1 + 1/2  cup canned peas
1 large onion, minced
1 clove garlic

Saute in large skillet, the minced onion in 1 Tbsp butter. Sear meat and add water to cover. Add paprika. Simmer onions and meat about 1/2 hour. Add carrots. Cook 30 minutes. Add potatoes cut into eighths. Keep adding water, but not to make watery. Lastly, put in peas and 2 tbs catsup.

Compilation and revisions Copyright © 2007 Clifford Neuman