Wayne Boatwright wrote:
> On Thu 25 Oct 2018 09:44:12a, Sjeef told us...
>
>> On 2018-10-25 16:38:53 +0000, Wayne Boatwright said:
>>
>>> On Thu 25 Oct 2018 09:20:21a, Sjeef told us...
>>>
>>>> On 2018-10-24 23:29:11 +0000, Wayne Boatwright said:
>>>>
>>>>> traditional Hungarian Goulash
>>>>
>>>> Is it too much to ask for the recipe, Wayne?
>>>>
>>>> Please, plaese. :-))
>>>>
>>>
>>> Not at all. Let me dig it out.
>>
>> Great!
>> No hurry.
>>
>> I've several recipes of Goulash, but a Goulash from the border of
>> Transilvania, awesome.
>
> I would like to see some of yours if posssible, as this is the only
> recipe I have ever used.
>
>> Sorry for the 'plaese".
>>
>
> No problem.
>
> Hungarian Goulash
> Recipe from Maria Anna Demko - 1973
>
> 4 tbsp olive oil
> 2 1/2 lbs stewing beef lean, cut into 1 inch pieces
> 1 tsp salt or to taste
> 1 tsp pepper or to taste
> 2 large onions cut in thick slices, separated into rings
> 5 cloves garlic minced
> 3 tbsp sweet paprika (I often add more)
> 1 tsp hot paprika
> 1 tsp caraway seeds ground (I gring the seed in a spice mill)
> 1 tsp dried TUrkish oregano
> 3 bay leaves
> 1 tsp brown sugar
> 1/2 cup tomato sauce
> 2 tbsp balsamic vinegar**
> 4 cups beef broth no salt added
> carrots (optional)
> potatos (optional)
> 2 tbsp parsley chopped, for garnish
>
> **The balsamic vinegar is a substitute for a very dark syrupy
> vinegar that is apparently available in the area where Maria lived.
>
> Heat a large deep skillet or Dutch oven over high heat then add
> the olive oil.
>
> When the oil is hot add the stewing beef. Season with salt and
> pepper and sear the beef until it starts to brown. The beef will
> release liquid so continue searing on high heat, and the liquid will
> evaporate. Alternatively you could drain all the liquid.
>
> Add the onions and garlic to the skillet and cook for about 5
> minutes until the onions soften and become translucent. Turn the heat
> down to medium-high.
>
> Add the paprika, caraway seeds, oregano, bay leaves and brown
> sugar to the skillet. Stir everything together and cook for 30
> seconds.
>
> Add the tomato sauce, balsamic vinegar, beef broth, carrots,
> potatoes, and stir. Bring to a boil, then cover and cook on low for
> about 2 hours or until the beef is fork tender, stirring
> occasionally. The liquid will reduce down a lot as the beef cooks, so
> feel free to add more water as needed.
>
> Taste for seasoning and adjust with salt and pepper if needed.
>
> Garnish with chopped parsley and serve over noodles or Halushky
> (spaetzle). (I prefer the latter.)
>
> NOTE: Use your judgement in cooking time. I prepare this as
> directed up to the final cooking stage. I then transfer it to my
> slow cooker and cook on low for 6-8 hours.
>
> Any questions, please let me know.
>
> Enjoy!
>

Thanks Wayne. This looks to be a delicious recipe. Better than any of my
mother's goulashes (which were fairly decent).

But shouldn't we call it chop suey to forestall a certain oversexed
sailor from apoplectic fits? He will surely shit when he sees this recipe.

On second thought ... F**k him.