Hungarian Americans of Cleveland
Cleveland Press Articles
Hungary takes pride in food — Paprika is the key to goulash
By Barbara Bratel
The Cleveland Press, SEP 14 1976
Hungary is blessed with original cuisine, and its people take great pride in the excellence of their dishes.
In the warm climate, fruits and vegetables grow profusely and beautifully.
The Plains yield tender beef and lamb and the rolling farmlands fatten hogs to provide hams and other pork products. The forests abound in game, and hunting is a favorite sport.
The most typical ingredients of Hungarian cooking are paprika, onions, green peppers, tomatoes, sour cream, goose fat and noodles. The most famous Hungarian desserts are strudel, fruit-filled dumplings and pancakes.
One of the most popular entrees of the country is the beautiful tasting gulyas or goulash. The sweet Hungarian paprika makes all the difference in the world. Sour cream is the case for this dish and, since too high heat curdles sour cream, stir the sour cream in a t the last minute and only heat it until is hot. Serve with noodles.
Hungarian Goulash
2 pounds lean beef chuck, cut into 1 1/2 -inch squares
Salt and pepper to taste
1/4 pound sweet butter
1 to 1 1/2 pounds onions, sliced
2 to 3 tablespoons Hungarian sweet paprika
1 tablespoons flour
Hot water or dry white wine
2 cups sour cream
Season meat with salt and pepper. Heat butter in heavy saucepan. Brown meat in it and all sides. Add onions.
Stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until all the pan juices have been absorbed.
Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low heat for 1 to 1 1/4 hours until meat is tender and the onions have cooked down to a pulp.
Check occasionally for liquid; if necessary, and a little more. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4 to 6 servings.
