Tuesday, March 21, 2017

Joe Pasternak's Hungarian Goulash

Joe Pasternak's Hungarian Goulash

One 3-pound rib roast (or similar cut)
2 to 3 pieces shin bones
2 quarts cold water
12 peppercorns
1 clove garlic
1 onion
Few sprigs of parsley
1 carrot
1/2 parsnip
1 green pepper
1 tomato
3 to 4 stalks of celery
Salt (to taste)
Dash of caraway seeds
1 tablespoon Hungarian paprika
2 tablespoons shortening
3 to 4 potatoes

Wash the meat and pat dry. Cut the meat into 1-inch cubes. Dry them and set aside. Dice the vegetables. Put the bone remaining from the roast and the shin bones in a large soup kettle with the 2 quarts cold water, the peppercorns, garlic, onion, parsley, carrot, parsnip, green pepper, tomato, celery, salt and caraway seeds. Bring to a boil and let simmer while you saute the diced meat in the shortening.

When the meat is brown, remove the pan from the heat and sprinkle with paprika. Remove the bones and vegetables from the kettle and strain the broth. Combine the meat, vegetables, and strained liquid. Simmer slowly for 1 1/2 hours or until the meat is tender. While this cooks, peel and dice the potatoes. When the meat is tender, add the potatoes and cook for 20 minutes longer. When everything is done, taste for seasoning, and serve very hot in soup plates accompanied by fresh rye bread. Serves 6 to 8.

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