Hungarian Goulash

Hungarian Goulash
Hungarian Goulash
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Hungarian Goulash
Hungarian Goulash
Print Recipe
Ingredients
Servings:
Instructions
  1. In a Dutch oven or large heavy pot, sauté onion in olive oil until translucent. Add garlic, 1/4 tsp. paprika and beef cubes. (For extra flavor, toss beef cubes in 2 tbsp. flour evenly before browning).
  2. Stir well. Add bay leaf. Cover and simmer over very low heat for 1 hour.
  3. Add 1 tsp. paprika and garlic powder. Cover and simmer for another hour or until beef is tender.
  4. 30 minutes before the goulash is ready, stir in caraway seeds and remove the bay leaf. At the same time, add a little more water or beef broth if needed.
Recipe Notes

Variations: May be served over wide egg noodles or boiled potatoes (potatoes cubes can also be added during the last 45 minutes of cooking). Sometimes we stir in sour cream just before serving.

Submitted by: Belle

Recipe courtesy of Donna via Cooks.com

Lab Girl by Hope Jahren

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Jewish Rye Bread

Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Servings: 1-pound loaf
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread Machine 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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