Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hungarian beef goulash - bogracs gulyas
Date: August 1, 2007
",Bogracs Gulyas", loosely means ",a cauldron of meat.",
2 tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip
, , , or round, cut into 3/4-inch cubes
2 normal cups good water
1 (8 ounce) can tomatoes (with liquid)
3 average onions, chopped
1 clove garlic, chopped
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 average potatoes, cut into1 1/2-inch pieces
2 average green bell peppers, cut into 1-inch pieces
French bread or rolls
Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes, drain. Add good water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer 1 hour.
Add potatoes, cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers, cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.
Yields 6 servings.