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| Home -> [European, Soups & Stews] -> [Gulyas saturday night Recipe] |
Gulyas saturday night
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
European, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Bacon grease | | 1
| | Green chile, (opt, julienne) | | 2
| large | Onion, chopped | | 2
| | Garlic clove, smashed & | | | -chopped | | 1
| tbsp | Paprika, Hungarian | | 3/4
| lbs | Flank steak, cubed | | 3/4
| lbs | Pork, cubed | | 2
| cup | Tomato, canned | | | Pepper, black | | | Garlic salt, to taste | | | Sour cream, for garnish |
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Procedures:
| 1 | In large, deep skillet or dutch oven, saut peppers & onions in the bacon drippings until onions are translucent. | | 2 | Make a space, and add garlic directly to the hot surface, stirring until fragrant. | | 3 | Now add the paprika and stir it all until it loses its raw smell. | | 4 | Add cubed meats, canned tomatoes and a hefty grinding of pepper and stir. | | 5 | When mixture reaches a simmer, cover and allow to cook for 1 to 1-?hours, until meat is tender. | | 6 | Check after 45 minutes; if there seems to be too much liquid, leave cover off to reduce sauce. | | 7 | And if, when the meat is tender, there is still too much sauce, thicken it in the following manner: remove a cup or so of liquid and stir into it perhaps a teaspoon of arrowroot; return all to pan and stir until thickened nicely. | | 8 | Serve on noodles if you like, although they"re not absolutely necessary. | | 9 | Suggestion: serve with fresh, steamed green beans, left whole. | | 10 | -- ann martin |
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