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fabshelly · Hunter Joined: 27 Jun 2006 Posts: 211

I feel like a bad Hungarian....til I eat this! (Metric measuring tools usually available in larger Asian markets)

Fiakergulasch (Beef goulash)*
(serves 4)

1 kg beef rump joint **
1 kg white onions
100 ml vegetable oil
6 tbsp smoked paprika powder (hot or mild, or a mix of the two)
(FRESH PAPRIKA TASTES INFINITELY BETTER!)
500 ml water
2 cloves garlic (crushed)
salt, ground caraway seeds, marjoram, pepper
cider vinegar

To serve:
4 Wiener sausages (frankfurters)
4 large gherkins in vinegar
4 eggs

Trim the meat and cut into 3-4 cm cubes. Finely dice the onions and fry off in the vegetable oil, until browning and fragrant.
Add the paprika and stir in thoroughly. Deglaze with a generous dash of vinegar, before adding the water. Add the meat and garlic and season well. Bring to the boil and leave to simmer over a very low heat for at least 2 hours. You can do this in a pot on the stove or a casserole dish in your oven. Add water as required.
The end result you're looking for is very tender meat that you can gently ease apart with a fork and a sauce that is thick and very dark in its color. You will also notice tiny puddles of deeply red oil forming on the surface.
If your goulash is too spicy, you can add some sour cream to it, do this just before serving and don't reheat after adding it, or it might curdle.

This can be prepared up to three days in advance.

Cut 5 cm long incisions into the sausage ends, cutting all the way through to achieve 4 equal segments. (They need to stay attached to the body, though!). Fry or oven-bake until the sausages are browning and the ends are curling up.
Meanwhile, cut the gherkins fan-stile: cut in half lengthwise, then, keeping the one end intact, cut the remaining body into thin slivers to create the impression of a fan.
Fry the eggs sunny-side up.

Serve the goulash with all the accompaniments, fried egg on top.

adwred · Posted: Tue Apr 03, 2007 6:42 pm Post subject:

Reading this has made my mouth water. I want this right now!

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.