"Misschef" wrote in message
hlink.net...
Yes, Linda. I agree wholeheartedly. Hungarian Goulash with pork and
sauerkraut is one of my favorite dishes. It was being compared to chili,
though and I couldn't see the relationship. ) Misschef



Goulash is a descendent of Gulyasleves, a Hungarian beef soup.
Ingredients
6 small dried red chiles such as Cayenne or Piquin
5 Tablespoons hot Hungarian paprika
1 cup flour
1 pound cubed, boneless beef chuck
2 Tablespoons bacon fat or oil
1 medium onion, cut in thin slices
1 large carrot, peeled and diced
4 cups beef broth
1 tablespoon fresh black pepper, coarsely ground
3/4 teaspoon caraway seeds

similar to texas beef chile, yes?

Here's another:

a.. 2 lb. beef chuck
b.. 1 tsp. salt
c.. 2 onions, white or yellow
d.. 2 Tbsp. lard or shortening
e.. 2 Tbsp. imported sweet paprika (most important to use real hungarian
paprika for ultimate flavor)
f.. 2 bay leaves
g.. 1 Qt. water
h.. 4 peeled and diced potatoes
i.. 1/4 tsp. black pepper
Other than Székely gulyás, which is made with pork and sauerkraut, Gulyas is
made with beef or veal.

The word "goulash" comes from a French corruption of the German corruption
of gulyas, which is Gulasch. In Germany gulaschsuppe is a close imitation
of gulyas, but not as good.

Anyway, enough non-germaine food history. In Europe they probably debate
real goulash like we debate real chili (I can hear it now..."Real goulash
DOES NOT include potatoes!)

Jack