Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!nntp.csuchico.edu!csusac!news.csufresno.edu!waldorf.csc.calpoly.edu!vncnews!HSNX.wco.com!news.walltech.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: kdb5853@webtv.net (Kamala Bright) Newsgroups: rec.food.recipes Subject: Hungarian Goulash Followup-To: rec.food.cooking Date: 14 Sep 1997 20:25:35 -0600 Organization: WebTV Subscriber Lines: 38 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5v2ise$rai$1@newsd-4.alma.webtv.net> Reply-To: kdb5853@webtv.net (Kamala Bright) NNTP-Posting-Host: mack.rt66.com I found this recipe in the Good Housekeeping Illustrated Cookbook of 1980. Hope this is the recipe you are looking for. HUNGARIAN GOULASH 3 tablespoons lard or shortening 1 1/2 cups fresh or frozen chopped onions 1 small green pepper, cut into 1/2 inch chunks 1 large garlic clove, crushed 6 cups water 1 1/2 pounds beef stew meat, cut into 3/4 cubes 1 veal heart (about 12 ounces) cut into 3/4 inch cubes 2 tablespoons paprika 4 teaspoons salt 1/4 teaspoon crushed red pepper 1/4 teaspoon caraway seed 1 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes 1 16 ounce can tomatoes In 5 quart Dutch oven over medium low heat, in hot lard or shortening, cook onions, green pepper and garlic just until onion is tender, about 10 minutes, stirring occasionally. Add water, beef, heart, paprika, salt, red pepper and caraway seed; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or just until meat is fork tender. Add potatoes; cover and cook 10 minutes longer or until potatoes are tender. Drain liquid from tomatoes and add to mixture in Dutch oven With small knife, coarsely chop tomatoes; stir into mixture. Cook soup just until heated through. Ladle into warm soup plates and serve at once. 12 servings or 15 cups Enjoy Kamala D. Bright ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news-xfer.netaxs.com!news-peer.gip.net!news.gsl.net!gip.net!news.idt.net!dispose.news.demon.net!demon!news.demon.co.uk!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: joele@tminet.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: COLLECTION (2) Hungarian Goulash Followup-To: poster Date: Sat, 1 Nov 1997 00:55:29 +0100 Organization: A-2-Z Writing Services Sender: Mark Alexander Approved: Mark Alexander Message-ID: <199710242143.OAA04479@summit.tminet.com> Reply-To: joele@tminet.com (Joel Ehrlich) X-Mail2News-User: joele@tminet.com X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Trace: mail2news.demon.co.uk 878342023 7184 joele tminet.com X-Complaints-To: abuse@demon.net X-Real-To: Lines: 64 Responding to: "Rob van Es" < Does someone have the recipe for original Hungarian goulash soup. I bought some dried paprika's in Hungary and now I want to make goulash soup as they do it in Hungary, but I can not find any recipes. Thanks It's more a stew than a soup but here are two presentations of this famous dish: Hungarian Style Goulash No. 2377 Yields 8 Servings 3 Tbls Butter 1 1/2 tsp Salt 2 Lb Onions, Sliced Thin 1 Cup Sour Cream 2 Lb Stewing Beef, Cut Into 4 Cups Egg Noodles, Cooked 1" Chunks 1/4 Cup Paprika Cook until the onions in the butter in a (5 Qt.) Dutch oven over medium high heat until lightly browned. Add the meat, paprika and salt. Reduce heat to low. Cover. Simmer until the meat is tender (1 1/2-2 hours). Stir in the sour cream. Heat through (but don't let it boil). Serve over hot, buttered, noodles. Bogracs Gulyas (Kettle Goulash) No. 1892 Yields 6 Servings 4 Tbls Bacon Fat 3 Cloves Garlic, Minced 2 LARGE Green Bell Peppers, 3 lb Stewing Beef Cut Into Cored, Seeded & 1" Cubes Chopped - Salt To Taste - Pepper To Taste - Sour Cream, At Room 1 1/2 Tbls Hungarian Paprika Temperature 6 oz Tomato Paste 5 Large Onions, Chopped Coarse Preheat the oven to 325 degrees. Heat the fat in a deep, heavy pot. Add the onions, paprika, peppers and garlic. Cook until the onions are limp and transparent and the paprika has lost its raw taste. Add the beef and all the other ingredients except the sour cream. Stir to combine thoroughly. Place the pot in the oven. Simmer in the oven until the meat is tender (1 1/2-2 Hours). Adjust the oven temperature during the cooking time so that the contents of the pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each portion. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.