RVin' and Campin' Cookin'      By Linda Weibe 

 

 

 

Coil bound - 275 pages of great easy recipes

       $18.00 plus $2.50 S&H Cda      

       $15.00 plus $3.00 S&H US$     

 

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                   RVin' and Campin' Cookin'         

                   Box 2553, Kelowna BC V1X 6A6

 


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From section covering

MAIN COURSE BEEF, PORK & LAMB

 

HUNGARIAN GOULASH

sorry - no photos available

 

Goulash or 'gulyas' as it is called in Hungary, its country of origin, Is a stew flavored with paprika and simmered for hours over an open fire.

 

1 pound of lean round steak                       2 teaspoons Hungarian or

      or stewing meat                                          Spanish paprika

2 tablespoons oil                                        1/2 teaspoon salt

I onion, chopped                                         I cup beef stock

3to 4 potatoes, peeled and                         2 bayleaves

      cubed                                                          I teaspoon sugar

I green pepper, large diced                        1/2 teaspoon cayenne pepper

2 tomatoes, 2 tablespoons                               or few drops of hot sauce

      tomato paste or I cup canned                    (optional)

      tomatoes                                                 1/2 cup white or red wine

I clove garlic, minced                                       (optional)

1/2 teaspoon caraway seeds                         sour cream for serving

 

Heat oil in a large Dutch oven, and brown the beef on all sides. Add the onions and saut6 until opaque. Add the potatoes, green pepper, tomato, garlic, caraway, paprika, salt, stock, bay leaves, sugar, cayenne pepper, and wine. Add some water if needed to cover the vegetables. Cover and simmer for 45 minutes. Remove the lid and continue to simmer to reduce liquid, about 15 minutes. Remove the bay leaves before serving. Serve with a dollop of sour cream. Serves 4.

 

SPAETZLE

 Combine 2 cups flour and 1 teaspoon salt in a bowl and add 2 eggs and 1 cup of milk; beat well. Place in a course colander and press it through the holes over a large pot of hot water; cook 5 minutes and drain. Mix in 2 tablespoons of butter.

 

Pasta Goulash: Omit the potatoes and serve the goulash over noodles. Try substituting the tomato with whipping cream (omit the sour cream) and serve over egg noodles. You can use ground beef instead of steak. For a special treat make spaetzles in place of noodles.

 

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