Goulash:
Saute onion and garlic
br>Drop by teaspoonful into goulash.
Cover and simmer 5
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
nto a bowl. Serve with goulash over the spaetzle.
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
GOULASH:
In a large heavy
irm. A more advanced and authentic cooking requires a rectangular omelet
o not boil.
Serve goulash with sauerkraut.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Chop all vegetables into cube-like pieces.
Shred or crumble the feta over top.
For an authentic Czech meal, serve with a goulash and potato pancakes.
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
br>Notes: To be completely authentic, pulverize the peeled garlic with
In a deep dutch oven, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Saute another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
Bring to a boil, then lower to a simmer.
Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper.< ...
ake corn tortillas - see my recipe for tortillas de maiz here
re used in this recipe, more typically Czech fillings are suggested as