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HUNGARIAN GOULASH

Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988)
 

Peel 250 g (1/2 lb) onions and slice them into rings.
Cut 1½ kg (3¼ lb) braising steak (chuck beef) into pieces of about 80 g (3 oz).


Melt 100 g (4 oz) lard in a casserole. When it is hot, put in the meat and onions and brown them.


Add 500 g (1 lb) tomatoes, peeled, deseeded, and cut into quarters, then a crushed clove of garlic, a bouquet garni, salt, pepper, and finally 1 tablespoon mild Hungarian paprika.


Add enough stock to cover the meat, bring to the boil, then reduce the heat, cover, and cook very gently for 2 hours.


Add 6 dl (1 pint, 2½ cups) boiling water and 750 g (1¾ lb) potatoes, peeled and cut into quarters.


Again bring to the boil and continue boiling until the potatoes are cooked.


Adjust the seasoning. Serve very hot.

 

 

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