How on earth do you make Goulash?!
my mom told me to make dinner tonight!.!.!.Goulash!.!.!. but the problem is i dont know how!.!.!.Www@FoodAQ@Com
Answers:
I box of elbow macaronie boiled then strained
can of diced tomatoes mixed in
can of kidney beans drained and pour them in
can of spaghettie sauce stir in
add 1 tablespoon of chilie powder stir in
top with cheese to your likeing
This is my Goulash recipe
Hope you like It Enjoy and Good Luck
It should not be runny Just a TipWww@FoodAQ@Com
can of diced tomatoes mixed in
can of kidney beans drained and pour them in
can of spaghettie sauce stir in
add 1 tablespoon of chilie powder stir in
top with cheese to your likeing
This is my Goulash recipe
Hope you like It Enjoy and Good Luck
It should not be runny Just a TipWww@FoodAQ@Com
2 lb!. beef chuck
1 tsp!. salt
2 onions, white or yellow
2 Tbsp!. lard or shortening
2 Tbsp!. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt!. water
4 peeled and diced potatoes
1/4 tsp!. black pepper
Cut beef into 1 inch squares, add 1/2 tsp!. salt!. Chop onions and brown in shortening, add beef and paprika!. Let beef simmer in its own juice along with salt and paprika for 1 hr!. on low heat!. Add water, diced potatoes and remaining salt!. Cover and simmer until potatoes are done and meat is tenderWww@FoodAQ@Com
1 tsp!. salt
2 onions, white or yellow
2 Tbsp!. lard or shortening
2 Tbsp!. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt!. water
4 peeled and diced potatoes
1/4 tsp!. black pepper
Cut beef into 1 inch squares, add 1/2 tsp!. salt!. Chop onions and brown in shortening, add beef and paprika!. Let beef simmer in its own juice along with salt and paprika for 1 hr!. on low heat!. Add water, diced potatoes and remaining salt!. Cover and simmer until potatoes are done and meat is tenderWww@FoodAQ@Com
Martha stewart!.!.!.believe it or not!.!.!.had the best goulash recipe I've ever tasted!. and the simplest!. There's no particular weight!. it's all ratios!. It goes like this!.
Equal weights meat and onions!. Meat can be anything, beef, or pork are traditional but ou canuse lamb, goat, buffalo cicken whatever!. Remember that the cheaper cuts ofr beef and pork have better flavor!. Chop it up into large stew meat sizes!. Equal weight onions!. So, 3 lbs meat = 3 lbs onions!. Brown the onons first!. Just light golden brown!. Remove from pan!. do not clean pan, add more oil [olive is good] and brown meat!. when meat is 3/4 done add the onions back in!. Then add 1 heaping tablespoon of good paprika for each pound in the pot!.
3 lbs meat +3 pounds onion = 6 pounds = 6 tbsp paprika!.
tghere's no garlic!., no tomatos, no wine!.or beer!. Salt or pepper to taste!.
This is served over boiled potatoes or large flat noodles!. homemade would be great!.
This is simplicity in itself!. I make mine one day and wait till the next to eat it!. Fridge it overnight and it is even better!.
I also, sometimes do add tomatoes, garlic and a cup of red wine!. It doesnt hurt!.
Remember, goulash was designed to use up chunks of random meat!. And if you follow the simple version it is ready to eat in about 30- 45 minutes!.!.
Equal meat and onions, 1 tbsp paprika per pound in pot!. Simple!.Www@FoodAQ@Com
Equal weights meat and onions!. Meat can be anything, beef, or pork are traditional but ou canuse lamb, goat, buffalo cicken whatever!. Remember that the cheaper cuts ofr beef and pork have better flavor!. Chop it up into large stew meat sizes!. Equal weight onions!. So, 3 lbs meat = 3 lbs onions!. Brown the onons first!. Just light golden brown!. Remove from pan!. do not clean pan, add more oil [olive is good] and brown meat!. when meat is 3/4 done add the onions back in!. Then add 1 heaping tablespoon of good paprika for each pound in the pot!.
3 lbs meat +3 pounds onion = 6 pounds = 6 tbsp paprika!.
tghere's no garlic!., no tomatos, no wine!.or beer!. Salt or pepper to taste!.
This is served over boiled potatoes or large flat noodles!. homemade would be great!.
This is simplicity in itself!. I make mine one day and wait till the next to eat it!. Fridge it overnight and it is even better!.
I also, sometimes do add tomatoes, garlic and a cup of red wine!. It doesnt hurt!.
Remember, goulash was designed to use up chunks of random meat!. And if you follow the simple version it is ready to eat in about 30- 45 minutes!.!.
Equal meat and onions, 1 tbsp paprika per pound in pot!. Simple!.Www@FoodAQ@Com
Here is a great recipe:
http://uktv!.co!.uk/food/recipe/aid/514293
enjoy,
gilka!.co!.ukWww@FoodAQ@Com
http://uktv!.co!.uk/food/recipe/aid/514293
enjoy,
gilka!.co!.ukWww@FoodAQ@Com
It nothing but making spagetti exept you use maccoroni instead and no spagetti sauce they have a sauce for it at any grocery storeWww@FoodAQ@Com
I think a better question would be: Why on earth would you want to!? lolWww@FoodAQ@Com