Goulash

Since I mentioned that I am Hungarian (though not actually from Hungary--born right here in the US) I am including a recipe for goulash in my writings today. Goulash is sometimes thought of as basically chili w/macaroni in it by most Americans. Not so! It's more like beef stew, but more like a soup. The recipe I'm giving is one my Mom made regularly.

Hungarian Goulash Soup

3 lb. Beef shank, cut into bite-sized cubes
3 large onions
¼ C. oil
3 T. sweet Hungarian paprika do not substitute!
¼ t. cayenne pepper
3 t. salt
1 large clove garlic, minced
1 medium green pepper, chopped fine
1 tomato, peeled, seeded and chopped or ½ C. tomato sauce
2 qt. hot water
6 medium potatoes, cubed

Sauté onions, garlic, green peppers and tomatoes in oil until onions are limp. Add meat and seasonings and cook on medium heat until meat is no longer red. Pour on hot water, cover, and simmer about 2 hours. Add potatoes and cook 20 minutes more. Adjust seasonings. Serves 6 to 8.


Of course, you can double or halve it, depending on how many people you are serving. Also, I sometimes slice up a couple of carrots and add them, depending on how I'm feeling that day.

It's good to serve with a slice of homemade white or rye bread, but especially nice with a Hungarian deep fried bread called langalo.

The only reason I'm even writing about this is because I'm going to cook a completely all Hungarian dinner for my daughter's in-laws in a couple of weeks and I'm still thinking about the menu and what to include. Her mother-in-law wants to learn how to make goulash, so we have decided to do an all Hungarian dinner in the near future.

I'll probably be asking myself if I've lost my mind while I'm cooking. Cooking for a crowd with a deadline seems to always bring out the worst in me. Oh well, it'll probably be worth it just for the goulash!