AG's FAMILY HUNGARIAN MARHPORKOLT (Beef Stew)
I think this is the dish most 'American's' confuse with Goulash/Gulyas.
4 slices thick cut bacon; diced
1 large tomato; finely diced
1 green bell pepper; seeded and finely chopped
1 1/2 lb. chuck roast cut into 1" cubes
4 Tablespoons (yes TABLE spoons) of good quality sweet Hungarian paprika
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds; coarsely crushed
1 or 2 bay leaves
water
1.) Cook your bacon until done but not 'crispy' and set aside to drain. Add onion to the grease and cook over medium-high heat until onions turn gold.
2.) Add the bell peppers and cook a minute or two to soften. Add the beef and cook until the pink is almost gone and then put in the garlic and cook another minute or two.
3.) Remove the pot from heat and add your paprika. Stir to mix in.
4.) Off heat and add salt, pepper, caraway and bay leaves. Add the tomato.
5.) VERY IMPORTANT......Off heat add just enough water to com up to a little over the halfway point of the stew mix BUT NOT COVERING IT!
6.) Return the pot to the heat and bring to a boil. Cover and reduce the heat to medium-low.
7.) Allow to simmer for 90 minutes. If it is not thick enough uncover and let simmer until some more of the liquid evaporates. Add more salt taste.
Serve with home made Spatzle or boiled potatoes or wide egg noodles and a side of cucumber salad. You can put a dollop of sour cream on top of this but not customary.
AG's GREAT AUNT IDA'S HUNGARIAN COLD CUCUMBER SALAD
4 medium cucumbers sliced into very thin rounds
1 very small white onion very thinly sliced
scant 1 cup white vinegar
1/2 cup or little more water
3/4 cup sugar
1 Tablespoon or more fresh or dried dill
1.) In a large non reactive bowl place you sliced cucumbers and sliced onion with an added pinch of salt.
2.) In a small pot boil water, sugar and vinegar. Once it boils shut it off and remove from heat immediately.
3.) When water-sugar-vinegar mix cools to room temp pour over cucumbers.
4.) Sprinkle with dill. Cover with a lid or plastic wrap.
5.) Put in the fridge for a minimum of 3-4 hours but best overnight.
6.) Serve chilled or at room temp
