Hungarian Style Goulash
- 1/4 pound salt pork, diced
- 3/4 pound lean beef or veal
- 3/4 pound pork
- Salt,, pepper, flour
- Onions, sliced
- Green peppers, sliced
- Bay leaves
- Whole cloves
- 1 cup potatoes, diced
- 1/2 cup carrots, diced
Fry salt pork until crisp. Cut beef and pork into fairly small pieces. Sprinkle with salt, pepper and flour; brown in the salt pork drippings. Add sliced onions and green peppers, and cook for a few minutes (be patient, you rascal). Add water to cover, bay leaves and cloves; cover, and cook slowly for 1 to 1 1/2 hours. Add diced potatoes and carrots, and continue cooking until the meat and vegetables are tender. Thicken the stew with a little flour mixed with cold water, and cook a few minutes longer. Season to taste with pepper and salt.
Submitted by Jun 8, 2009
17 min
61 min
78 min