My wife makes it with both beef and pork, but I do know that when she makes it, she makes a huge sucker pot of the stuff. Servings for days. Since this recipe states for 12 servings, maybe it's right.
-----Original Message----- From: Reinhard Stebner via Cookinginthedark [mailto:[email protected]] Sent: Thursday, April 26, 2018 9:04 AM To: [email protected] Cc: Reinhard Stebner <[email protected]>; [email protected] Subject: Re: [CnD] Hungarian Goulash Recipe Are the measurements correct in this recipe? They all seem extremely large. Sent from my iPhone > On Apr 26, 2018, at 11:45 AM, Marilyn Pennington via Cookinginthedark > <[email protected]> wrote: > > Hungarian Goulash Recipe > > > > Makes twelve servings. > > > > ready in: > 1-2 hrs > > > ready in: 1-2 hrs. > > > > ingredients > > 3 pounds onions, finely chopped > 4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes > 1/2 cup paprika > 1/2 tablespoon salt > 1 tablespoon marjoram > 1/2 tablespoon thyme > 1/2 tablespoon black pepper > 1/2 cup tomato puree > 1/8 cup Worcestershire sauce > 1/2 whole head garlic, peeled & chopped > 1/2 tablespoon caraway seeds, chop with the garlic > 1/4 teaspoon cayenne pepper (season according to your taste) > 1/2 cup vegetable oil > 1 1/2 quart water > 1/4 cornstarch with > 1 cup water > > directions > > Saute onions in large hot skillet with oil until dark brown. Add the > paprika and saute for 2 minutes Add the meat and saute the meat with > the onion and paprika for 5 minutes. Fill the pot with water until the meat > is covered. > Add the tomato puree. > > Smash garlic with the salt and caraway seed and add with the rest of > the seasoning to the goulash. Simmer for one hour and 15 minutes or > until the meat is done. Degrease the goulash with a large spoon if > there is too much fat on top. > > To thicken the goulash combine the corn starch with water and add to > goulash while stirring until the right thickness is reached. Bring the > goulash to simmer for 5 more minutes. Check for spices and seasoning > and adjust if necessary. > > Serving ideas: The goulash tastes better if cooked one day in advance > and reheated. Serve with boiled potatoes or noodles. Enjoy. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
