Apurdue.211 net.cooks utcsrgv!utzoo!decvax!pur-ee!purdue!cak Sat Feb 27 15:19:18 1982 Hungarian Goulash anyone? Mrs. Kantarjiev's Goulash 9 9 3 med or 2 lg onions 1 red (hot) pepper, dried 3 lbs 1"cubed stew beef 2T flour 2T butter or oil 2C water 1T paprika 2T sour cream Peel and coarsely chop onions. In heavy pot, heat butter or oil (do not use margarine). Add onions, sauteee until glassy and golden. Remove onions. Add stewing beef to remaining hot oil. Stir and turn until pieces are browned all over. (Fat must be hot to seal juices in the cubes.) This takes about 20 minutes. Add onions, cover and cook on low flame for 10-15 minutes. Add paprika and crushed pepper. Stir, don't let the peper burn (or it will get bitter). Add flour, continue to stir. Flour should coat everything and get pink. Add 1 cup water - then add enough of the other cup as necessary to achieve a sauce as thick as you like. Cook over low heat until meat is done. Just before serving, add sour cream. It should NOT be allowed to boil. For the dried red pepper, I use a jalapeno. I will buy a bushel in early summer and string them up in the kitchen to dry. Then I can just reach up and crumble one into what- ever I'm cooking (I like it hot). Enjoy! Chris Kent ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.