On Apr 9, 6:41*am, Melba's Jammin' > wrote:
> In article >,
> (Victor Sack) wrote:
>
>
>
> > Wayne > wrote:
>
> > > * Hungarian Goulash
>
> > > 2 lb. Stew meat diced
> > > 3 * * onions sliced
> > > 2 tbs. * * * *Paprika
> > > 1 clove * * * garlic minced
> > > 1 tsp. * * * *Rosemary sage mix
> > > 1tsp. Caraway seeds
> > > tsp. * * * *Marjarom
> > > 1 tsp. * * * *Vinegar
> > > 1 c * dry red wine
> > > 1 tbs. * * * *Olive oil
> > > 2 tbs. * * * *flour
>
> > > Dredge meat in seasoned flour. *Remove meat and sweat onions, add
> > > seasonings and cook until fragrant. *Add the rest of the ingredients,
> > > cover and simmer 2 hours or until tender.
>
> > It is not a Hungarian recipe; it is a generic stew. *Adding paprika does
> > not a Hungarian dish make. *In Hungary, guly s is a soup; dishes that
> > are somewhat stew-like are called p rk lt, paprik s, or tok ny - and are
> > made differently and with different ingredients.
>
> > Victor
>
> Bubba Vic, I found this link which has Eva Kende's recipe for goulash
> and variations:
> <http://www.globalgourmet.com/food/kg...ml#axzz1J26jnA
> of>
>

For me Eva Kende's book is canonical. I got it in Toronto one year, at
"The World's Biggest Bookstore" (TM)