On Jun 3, 10:44*am, Nomen Nescio > wrote:
> Back in Iowa, I thought Wolfgang Pluck everything he knows,
> including this Hungarian Goulash recipe:
>
> beef cubed for goulash
> sixth rings fine sliced onions
> garlic fine chop
> vegee oil
> paprkida (sweet)
> cayenne
> black pepper fresh groun
> marjoram
> thume
> bayeleef
> tomato paste
> balsamic vinegar
> consomme
> salt
> Saute' garlic and onion in vetggie oil. *After a while, on
> low very low heat, add the paprkia and cayenne and stir for
> a time until fragrant. *Deglaze with balsamic and add the
> rest of the ingredients. *Simmer until very tender. *Serve
> over nockeldi and listen to the aplawze. *The amounts are
> up to you. X Spare im ent *~ *If it didn't turn out, blame
> the cook and not the instructor. *I can only point you in
> the right direction.

What are you? The King of Goulash? What if someone uses a pound of
sweet paprkika for every pound of meat? You could end up being
responsible for the poisoning of multitudes.