Jan's Hungarian Goulash

Jan ( pronounced Yan) was a friend of mine that was in the army and stationed in Europe.

When he was home he always came to the restaurant and I made him
something special. You know he was the type that was so picky you wanted
to impress him but was a pain. Now I miss him very much that he is not with us anymore. So I wanted to share this recipe that he sent me over the internet from Europe that his Hungarian girlfriend gave him and I fixed it for him once when he was at home.

Usually you don't see all these root vegetables in the Goulash suppe but it definitely adds great dimension to the flavor. These are all
vegetables that could be stored in the celler for use during the cold winter months. .

Other interesting thing is that You toss the meat in the paprika before you brown it and you put WHOLE peppercorns in the stew. After they simmer for quite a while they soften and you eat the whole thing.

1 lb. stew meat in chunks
3 Tblsp. Hungarian paprika
1/4 cup vegetable oil
2 cups onions chopped
1 qt. Beef Stock or water with beef soup seasoning
1 Tblsp caraway seed
1 Tblsp peppercorns
4 bay leaves

Root Vegetables

1 celery root 1/2 inch dice ( about 2 cups)
3 carrots 1/2 inch dice ( about 2 cups )
2 Kohl Rabe 1/2 inch dice ( about 2 cups)
3 parsnips 1/2 inch dice ( about 2 cups )
4 potatoes 1/2 inch dice (about 4 cups)

In a bowl toss the meat cubes with the paprika.
Brown the cubes of beef in the oil.
Add the onions and cook until they are tender.
Add the Stock and the spices and simmer
for several hours till the meat is tender.
Add all the vegetables except potatoes and simmer 20 minutes
Add the potatoes and simmer another 15 minutes

Add Small dumplings if you wish
Egg dumpling recipe

• 1 egg
• 6 Tbsp. flour
• 1/8 tsp. salt

Add flour to unbeaten egg and salt. Mix well add extra flour if needed to make a stiff dough. Let stand for 1/2 hour for flour to mellow. Cut with a knife on a cutting board small 2 inch long noodle like pieces and drop into the boiling Goulash stew. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream if you wish.

Boova Shenkel
(translated means "Boy's Legs")
( Braised beef with Potato turnovers
with milk and bread sauce )

Donated by John King

The is a different and interesting recipe for your collection.
It comes from the Pennsylvania Dutch , and was a typical one pot meal that worked well in their large cast iron pots hanging over fire in the colonial days.

My guess is that this would be a nice company meal because
it is so elegantly plated. Yet it uses every day foods,
from the farm like flour, dried bread, milk , butter, eggs

You could use any meat and stew it how you like.
Instead of your usual dumplings here you make a turnover
From steamed potatoes, onions and parsely and
fill a rolled out pastry similar to pie dough , then steam these in the big pot along with the simmering meat.

If that isn't enough you then arrange these turnovers on a platter
and top them with a sauce that you make from milk and leftover dry bread.

Ingeredients:
21/2 lbs. beef
1 quart Stewing liquid, stock, water, wine.
suggested spices, Bay leaf, onion, pepper corns garlic

Dough
3 eggs
21/2 cups flour
2 tablespoons butter
2 teaspoons baking powder
1 tablespoon lard

Filling

10 or 12 potatoes
1 chopped onion
2 tablespoons minced parsley

Sauce for Turnovers

1 cup dried bread cut or torn up
1 tablespoon butter
1 cup milk
1 teaspoon salt

After seasoning the beef with salt and pepper, stew the meat for 2 or 3 hours until thoroughly tender. Then make dough, sift- ing flour, adding baking powder, salt, lard and butter. Mix into a pie crust dough, roll into a dozen circles of 8 to 10 inches diameter. Steam the potatoes, pared and sliced thin, add salt and pepper, 2 tablespoons butter, the parsley and onion, and then beat lightly the 3 eggs into the mixture. Put this mixture on the circles of dough, after it has stood a little while, roll over and press the pastry edges together tightly along the edge. Drop these into the stew pot with the meat and its stew water. Cover the pot tightly and cook for 30 minutes slowly.

To make a sauce for this, the fat should have been skimmed from the stew-pot before putting in the dough rolls, and this used in a frying pan with a tablespoon of butter to brown diced stale bread croutons. Stir in the milk and simmer till the sauce is thickened

Arrange
the "Boova Shenkel" on a platter and pour over all the milk sauce.
Serve at once.

Adapted slightly from : Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

Donated by John King

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January 8, 2009

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