Subject: Beef Goulash
From: Unicorn (unicorn@indenial.com)
Date: Thu May 09 2002 - 17:29:57 EDT
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F O O D F U N N Y
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If you read this carefully you'll actually find two food funnies in
this one from reader Aimee Wilkes:
The Zen master steps up to the hot dog cart and says, "Make me one
with everything." The hot dog vendor fixes a hot dog and hands it to
the Zen master, who pays with a $20 bill. The hot dog vendor puts the
bill in the cash drawer and closes the drawer. "Where's my change?"
asks the Zen master. The hot dog vendor responds: "Change must come
from within."
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T O D A Y ' S R E C I P E
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This is one of those dishes I have cooked so many times that I do it
from memory, so it has been at least 25 years since I actually
referred to the recipe in Joy of Cooking. I usually cook it without
the potatoes, but if you add them be sure to compensate for the gravy
they absorb by adding a little more liquid.
Beef Goulash
All recipes this week are adapted from "The Joy of Cooking" 1975
edition by Irma S. Rombauer and Marion Rombauer Becker, The
Bobbs-Merrill Company, available in the Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
4 Tbs (60 ml) butter
2 lbs (900 g) stewing beef, cut into 1-inch (3 cm) cubes
1-2 medium onions, chopped
2 cups (500 ml) red wine or beef stock, or
combination of these
1 green bell pepper (capsicum), seeded and chopped
2 Tbs (30 ml) sweet paprika
Salt to taste
6-8 small potatoes, peeled (optional)
Heat the butter in a large pot over high heat and brown the beef cubes
on all sides. Add the onion and saute an additional 5 minutes. Add
the wine or stock, bell pepper, paprika, and salt. Reduce the heat
and simmer covered for 1 1/2 hours, adding more liquid if necessary -
the finished dish should have about 1 cup (250 ml) of gravy. Add the
optional potatoes for the last 30 minutes of cooking. Serves 6 to 8.
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