Hungarian GoulashThis recipe for Hungarian Goulash is from Mary Eleanor Williams Bailey. |
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Ingredients: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. |