GOULASH:
In a large heavy
Goulash:
Saute onion and garlic
o not boil.
Serve goulash with sauerkraut.
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ne of my husbands favorite recipes from his mother when he
ogether then stir into the goulash. Simmer for a further 2
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
To make the goulash, heat 2 tbsp of oil
ins.
To make the goulash, heat olive oil in a
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ins. Season to taste. Serve goulash topped with parsley. Accompany with
0-15 mins. Divide the goulash among eight bowls and serve
mong serving bowls. Top with goulash. Sprinkle with reserved orange and
Heat oil in a large pan over high heat and brown meat. Add onions, garlic and peppers, reduce heat to medium and saute for 3-4 mins. Add paprika, tomato paste and flour then add 4 cups water and red wine. Season, cover and simmer for 2 hours.
Meanwhile, cook dumplings according to package instructions. Serve with goulash, garnished with parsley.
nd lime juice to the goulash and season it to taste
lices.
Arrange dumplings over goulash. Cover and simmer over low
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
Cut beef into 1-inch pieces and brown in hot fat.
Add onion and garlic; brown lightly.
Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat.
Add 3 cups water; cover and simmer 2 to 2 1/2 hours.
Thicken with mixture of 2 tablespoons flour and 1/4 cup water.
Pour goulash over cooked noodles and garnish with parsley. Serves 8.