Base on my experience during my visit in Hungary, Hungarian people love highly flavored foods, with lots of fiery red peppers and paprika. This seems to go with their love of vivid, brightly embroidered clothes, the scarlet and purple and emerald flowered handkerchiefs the peasant woman tie over their heads, and their stiff pleated crimson or flower printed skirts, often with as many as twenty starched white lace petticoats underneath, and worn, surprisingly, with high, shiny black boots. The men wear huge shaggy sheepskin linked coats, or bright red, braid trimmed jackets, flung over one shoulder, and little black hats trimmed with bouquets of flowers and ribbons, so that a village festival looks like a toy shop where the dolls are all dancing and singing and riding the wild horse they breed on the Puzta, the great central plains of Hungary.
Goulash is the national dish as typical as the ice cream of America. This is best eaten in the winter and it takes nearly all day to cook ( by itself, mostly, so it is worth while remembering that it can be prepared and then left quite safely ).
Ingredients:
- 1/2 cup of flour
- 2 pounds beef, lean ( or 1 pound beef and 1 pound beef kidney )
- 1/4 teaspoon of salt
- Dash of pepper
- 2 tablespoon oil
- 4 onions, chopped
- 4 tomatoes
- 2 tablespoon pearl barley
- 2 bay leaves
- 4 big prunes, dried
- 1 cloves garlic
- 1 teaspoon sweet paprika
- 1 cup of water
- 2 tablespoon heavy cream
Cooking process:
- Take 1 pound lean beef and cut it into square about 2 inches thick.
- Add 1 pound beef kidney, cut it into rather smaller pieces.
- Put 1/2 cup flour into a clean paper bag, with 1/4 teaspoon salt and a dash of pepper.
- Add the meat, shut the bag tightly, and shake it vigorously a few times.
- When you take out the meat, it will all be nicely, evenly floured.
- Brown it quickly in a frying fan with 2 tablespoon oil and 4 chopped onions.
- Put the meat and onions in, with 4 tomatoes cut in quarters, 2 tablespoon pearl barley, 2 bay leaves, 4 big dried prunes and 1 cloves of garlic, chopped in small pieces and the last thing add the paprika.
- Put the cover on tight, and put the casserole in the oven, which you have heated to about 350 degree.
- After 20 minutes, turn the oven to 250 degree and leave the goulash alone for 4 to 5 minutes.
- Add about 1/2 cup more liquid if it is getting dry.
- Stir in a couple of tablespoon of heavy cream if you want to be very fancy ( Four serving )
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