GOULASH (Gulyás)

• 4 pounds beef (chuck or rump). cut in 2-inch pieces
• 2 strips bacon or salt pork or 2 tablespoons bacon fat
• 6 onions, coarsely chopped
• 3 tablespoons paprika
• 1 1/2 teaspoons salt
• 2 green peppers, coarsely chopped

1. Brown half the beef in its own fat in a large skillet; transfer to a kettle or dutch oven and repeat with other half. Rinse the skillet with a cup of water and add the liquid to the meat. Cover and cook slowly over low heat.
2. Chop the bacon and fry in skillet; add the onions (chop the onions very fine) and brown lightly. Stir in the paprika and salt; then combine with the simmering meat. Stir in the uncooked green peppers and continue cooking slowly for about 2 hours or until the meat is tender - not soft.
3. It's OK to add garlic and caraway seeds if you like the flavor, and some recipes include tomatoes and potatoes. The paprika can be sweet or hot. Gulyas is sometimes served with soft noodles or pinched noodles, dill pickles, a green salad, dark bread and a good drink.

     

Embroidered costume hat from Kalocsa, Hungary (Kalocsai népviselet)