KosherEye
<<< o >>> KosherBuzz-It's Grilling Season <<< o >>> Cashew Cream <<< o >>> Heering Mixologist Competition <<< o >>> Chef Sleeve iPad Stand <<< o >>> Baked Beans - Up a Notch <<< o >>> The All-American Memorial Day Buffet 2013 <<< o >>> Chinese Fried Brown Rice <<< o >>> Beets and Tangerine Salad <<< o >>> The Passionate Vegetable <<< o >>> KosherBuzz Hagafen Certified Green <<< o >>>

Passover



Bookmark and Share
Joan Ferencz' Beef Goulash PDF Print E-mail

KosherEye.com

rrbeefgoulash
                                               Photo: eatwell101.com

From Recipes Remembered by June Hersh

Joan's cooking style was not very Hungarian as she embraced an American lifestyle, always cooking wholesome food, nothing from a can. However, one dish she remembers from her childhood was a very pure and authentic Hungarian goulash made simply with seasoned beef in slow simmered broth and thinly sliced potatoes that soften as they cook away in the robust sauce. When slow cooking, don't be tempted to use a higher quality cut of meat, the cheaper cuts work better as their extra fat helps the meat melt into assertive flavorful bites.

Ingredients:

2 pounds beef chuck or shank, cut into 2-inch pieces
Kosher salt & pepper
2 tablespoons sweet Hungarian paprika
All-purpose flour, for dredging, at Passover use potato starch
3 tablespoons vegetable oil
2 large onions, sliced
2 cups beef broth
4 russet potatoes (about 1


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss