Recipe#5745

Title: Beef Stew 08

From: Esther Vail esther@rochgte.fidonet.org 
 Newsgroups: rec.food.recipes 
 Subject: MISTAKEN GOULASCH 
 Date: 16 Jun 1995 12:39:58 +0100 
 Organization: Demon Internet News Service 
 Message-ID: <803237098.AA06072@rochgte.fidonet.org> 

When I first started cooking over 40 years ago, I misread a goulasch
 recipe, a recipe I learned many years later was by no means close to
 authentic anyhow.  The result, though, has always been called Goulasch
 in our house, and it is incredibly delicious.
                           MISTAKEN GOULASCH
 4 large onions, peeled and thinly sliced
 1 tablespoon (15 mL) oil
 1 lb. (500 g.) round or chuck beef, all fat removed, and thinly sliced
     into pieces about two to three inches long, one inch wide, or
     small cubes
 1 can (8 oz., 227 g.) tomato paste
 1 cup (227 mL) water, boiling or at least very hot
 1 tsp (5 mL) salt
 1/2 tsp (2 1/2 mL) freshly-ground black pepper
 1 tablespoon (15 mL) paprika or more, to taste
     Heat oil in a small dutch oven or other heavy pan with tightly-
 fitted cover.  Add onion, cover, and cook slowly about ten minutes,
 until onions are soft, but not browned.  Remove onions from pan, raise
 heat, and brown strips or cubes of meat.  Add onion, remaining
 ingredients, stir well, bring to boil, reduce to simmer, cover and
 cook slowly as long as possible (at least 2-3 hours) either on stove
 top or in an oven at 250 F (120 C).  The onions will have almost
 completely dissolved into the sauce.  Serve over noodles, rice,
 spaetzle, or (this is delicious) bake shepherd's-pie-style with
 topping of mashed potato mixed with beaten egg.  Best cooked the day
 before and reheated.