© Jesús Maicas. 980510 ~ 990525

Gulyás.

Hungarian recipe given to me by Peter Bardos.

INGREDIENTS:

  • 1˝lb brisket or forequarter
  • 1˝lb potatoes
  • ˝lb onions
  • 1 tablespoon paprika
  • 1 tomato,
  • 1 carrot
  • caraway seeds,
  • a stalk of celery
  • salt
METHOD:
Wash the meat, cut into 1” cubes and put into a saucepan with the finely chopped onions, paprika, salt, caraway seeds, chopped celery, sliced carrot, and a little water.
Simmer on a low heat until the meat is almost tender, than add the cubed potatoes, chopped tomato, and sufficient water (make up either into a soup or a thick stew)
Simmer for 10 more minutes.