In this charming, quirky cooking show Kathy Douglass proves random tidbits about Eva Gabor and Maria Von Trapp and the dueling goulash. Hungarian versus Austrian.
Eva Gabor’s Goulash
2 T. lard
2 medium onions, chopped
2 lbs. beef round cut into 1/2″ cubes
1 veal heart, trimmed and cut into 1/2″ cubes
2 garlic cloves, minced
1/2 t. caraway seeds
1/4 t. salt
3 T. imported sweet Hungarian paprika
1 1/2 qt. beef stock
1 medium tomato
2 green peppers, cored and sliced into strips
4 medium potatoes, peeled and diced into 1″ cubes
s&p
Maria von Trapp’s Austrian Goulash
3 lbs. boneless stewing beef (top round), cut in 1 1/2-inch cubes
4 tbsps. lard (or shortening)
3 large yellow onions, peeled and chopped
2 small cloves garlic, crushed
2 tbsps. sweet paprika
1 1/2 tsps. caraway seed
2 tbsps. tomato paste
About 2 cups water (or beef broth)
2 tsps. salt
Freshly ground black pepper to taste
1 tbsp. flour
Fresh minced parsley
Dumplings
2 large eggs
10 T. flour
pinch of salt
source
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