Wednesday, January 13, 2016

Recipes by Ursula Andress: Fresh Tomato Sauce for Spaghetti; Hungarian Beef Goulash

Ursula Andress' Fresh Tomato Sauce for Spaghetti

2 tbsps. butter
2 tbsps. olive oil
1 small onion, chopped
1 tsp. parsley, minced
1 clove garlic, pressed
6 ripe plum tomatoes, peeled and chopped
4 leaves fresh basil (or good pinch dried)
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
1 lb. cooked spaghetti

1. Heat olive oil and butter in skillet. Add onion and cook over low heat until onion softens. Add parsley, garlic, tomatoes, basil, salt and pepper to taste.

2. Cook over high heat stirring about 10 minutes. Sauce should be juicy and fresh tasting. Cook spaghetti al dente. Serve sauce over spaghetti. Serve at the table with freshly grated Parmesan cheese. Serves 4.

Thoughts: This fresh tomato sauce is delicately flavored and can be further seasoned with oregano or by adding 2 or more chopped filleted anchovies.(Reduce salt in sauce if anchovies are used.)

Ursula Andress' Hungarian Beef Goulash

3 lbs. top grade beef steak (top sirloin or lean sirloin)
Salt, freshly ground pepper, Hungarian sweet paprika and flour
2-3 tbsps. vegetable oil (or butter)
3 onions, peeled and chopped
2 large peppers, cut in large pieces
4 tomatoes, peeled and cut in quarters
1 clove garlic, pressed
2 tsps. salt
Freshly ground pepper to taste
2 heaping tbsps. Hungarian sweet paprika
About 1 to 1 1/2 cups liquid (beef stock mixed with 1/3 cup Cognac)
Snipped parsley

1. Trim beef in 1 to 1 1/2-inch cubes. Sprinkle cubed meat generously with salt, pepper, paprika and a little flour (use sparingly). Set aside.

2. Heat vegetable oil (or butter) in bottom of a heavy Dutch oven (or deep skillet). Add onions and peppers; cook slowly until vegetables begin to soften; remove vegetables from skillet; set aside.

3. Add more vegetable oil (or butter) if needed; brown beef quickly on all sides. Return vegetables to skillet with tomatoes, garlic, salt, pepper, paprika and liquid. Mix well. Cover, cook over low heat about 1 to 1 1/2 hours. Remove cover, cook 1/2 hour longer to reduce stock. Correct seasonings. Garnish with snipped parsley. Serve with boiled potatoes, buttered noodles or sauerkraut.

Thoughts: Sometimes Ursula prepares her goulash with wine instead of cognac particularly when sauerkraut is used. (Cooked with goulash or cooked as a side dish flavored with red wine, apples, bay leaves, onion and spices.)

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