Wednesday, May 25, 2011
Hungarian Goulash and a Happy Accident
I was testing another historic recipe for Rosie's Riveting Recipes, my updated version of Anna's Kitchen, my WWII ration recipe cookbook. The other day I came across this one for Hungarian Goulash. For whatever reason, it sounded perfect on that particular day, so I started preparing it, according to the original recipe. Then I decided to include the tomatoes, but decided to use a canned of diced tomatoes instead of fresh. Popped open the can, dumped them in, and then discovered I had added Italian style tomatoes. Well, no harm done. In fact that extra flavor gave the recipe some extra zing. So, even though it's not listed as an "official" ingredient, try it with a can of Italian flavored tomatoes. You'll love it.
2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.