Sunday, September 25, 2005

Hungarian Beef Goulash (Bogra'es Gulya's)

This is a simple dish you can variations of in restaurants all over Europe. I would regularly have this in a local German restaurant with rice. Bogracs means cauldron and gulyas means herdsman's meat. It was originally Cooked in a kettle over an open fire. You can still cook it this way using a Dutch Oven and charcoal birquits. It has probably made by farmer and shepherds that would put into the meal what they could. Paprika was introduced by invading Turks in the sixteenth century is is considered indispensable in making proper goulash.

6 Servings

2 Tablespoons Vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip or round, cut into 3/4 inch pieces
2 cups water
1 can ( 8 ounces) tomatoes
1 medium onions, chopped
1 clove garlic
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/8 teaspoon pepper
3 medium potatoes. cut into 1 1/2 inch pieces
2 green peppers, cut into 1 inch pieces
French Bread or rolls and Rice

Heat oil in Dutch Oven or 12-inch skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes, drain. Add water, tomatoes (with liquid), onions, garlic,paprika, salt, bouillon, caraway seed and pepper. Break up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers, cover and simmer until tender, 8-10 minutes. Serve in soup bowls with chunks of French bread for dipping into the broth or on a plate with rice.

Betty's Crockers international Cookbook:1980

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