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).
Goulash:
Saute onion and garlic
nto a bowl. Serve with goulash over the spaetzle.
GOULASH:
In a large heavy
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
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.< ...
re used in this recipe, more typically Czech fillings are suggested as
lavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
eftover mashed potatoes for this recipe.
To freeze:.
Place
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
mall cubes and put into goulash. Cook until potato is done
Set the oven to 200C/375\u00b0F.
In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
When the cheese is melted and slightly browned it is ready.
Comforting, satisfying and quick.
ake a big pot of goulash and freeze for a quick
ot like pasta when the recipe is finished).
With a
to 6 servings.
Recipe may be doubled.