Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
Chop onions and brown in shortening. Add beef and paprika.
Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
Add water, diced potatoes and remaining salt.
Cover and simmer until potatoes are done and meat is tender.
Prepare EGG DUMPLING BATTER.
Add flour to unbeaten egg and salt; mix well.
Let stand for 1/2 hour for flour to mellow.
Drop by teaspoonful into goulash.
Cover and simmer 5 minutes after dumplings rise to surface.
Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
In a plastic bag shake the flour, thyme, marjoram and beef until coated.
Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
Add the onions, 2 cups of water, wine, bay leaf and paprika.
Cover, simmer and stir occasionally for 3 hours or ...
Heat oil in heavy pot.
Add onions and saut until soft. Stir in paprika and meat.
Sprinkle with vinegar.
Saut on high until meat is no longer red.
Stir well.
Add salt.
Add additional water only if needed to prevent burning.*
Cover pot and simmer slowly for about 2 1/2 to 3 hours.
Soak Clay pot ( I use the smaller one) for at least 15 minutes.
Heat up the oil in a pot and braise the chopped onions in it until they get a nice golden brown color.
Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
Add the ( salt and pepper the meat first) beef cubes , mix quickly and brown.
Add garlic, caraway, parsnip, potatoes, carrots, peppers,bay leaf, tomato Paste and celery leaves. Mix .
Pour into the soaked clay pot.
Cover with beef broth ( it should be almost ...
Cut meat into 1-inch cubes then salt.
Chop onions and brown in oil.
Add beef and paprika, simmer for 1 hour.
Add water, potatoes, bay leaf, and pepper.
Cover and simmer for 40 minutes.
Separately mix Bisquick and milk.
Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
Cover and cook for 10 minutes.
Serve over cooked, wide egg noodles, top with a dollop of sour cream.
nd paste.
Adding the Hungarian Sausage: Take 1 pair of
Add finely chopped onion and Hungarian paprika. Cook while stirring for
erved with the traditional Hungarian Cucumber salad.
Hungarian Cucumber Salad with
aute chopped onion, garlic and Hungarian pepper until tender. Add ground
Add the onions and sliced Hungarian banana peppers and saute for
irm. A more advanced and authentic cooking requires a rectangular omelet
tew. Thicken with flour.
* Hungarian paprika is essential here. Domestic
eated.
Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles
In a large skillet, saute sliced onion and bacon to golden brown.
Mix the tomato paste and saute for 5 more minutes.
Add stew meat and sweet Hungarian paprika.
Cook slowly in meat juices for 15 minutes. Add caraway seed and lemon zest.
Cover skillet and cook until meat is tender.
Before serving, mix in sour cream. Serve over egg noodles.
he onion, pork, hot and Hungarian paprika. Stir until browned. It
gg Noodles for a great Hungarian dinner!
nto the gravy.
Serve Hungarian gulash over hot buttered noodles
ooking, you get a true authentic creamy consistency).
Drain in
Some recipes call for cilantro leaves only,
br>On saute still, add Hungarian Paprika and stir all the