"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ghoulash (from The Dutchman’s) Recipe

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This recipe for Ghoulash (from The Dutchman’s), by , is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bob Tschida (Papa)
Added: Wednesday, September 23, 2009


Cut 2 – 3 lbs of beef and/or pork into good size squares (1.5 to 2 inch cubes)
Season with salt (1tsp), pepper (1/2 tsp)

Brown on the stove
Add and brown chopped onion (2 large)
Add Hungarian (brown) paprika (1.5 – 2 Tbls, can use a combo of Hot and Sweet Hungarian paprika)
Place beef and onion into a deep pan or pot
Add water (or chicken stock) and bring to a boil (3 – 4 cups)
Add some marjoram (2 tsp), thyme (1 tsp), Garlic Powder (1/2 tsp) & 1 bay leaf
Add more Hungarian paprika (if needed), some sugar (1 tsp) and some tomato paste (1/2 small can)
Reduce heat, simmer covered. Cook until very tender, adding water as needed.

About 45 minutes before serving, peel and chop potatoes into cubes. Add to beef or pork.
Simmer covered only until potatoes are soft.




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