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Sunday, June 26, 2011

Hungarian Goulash

Modified from Fannie Farmer's Cookbook

In a skillet melt 3 Tbl bacon fat.
Add 2 large onions, chopped fine and cook until slightly browned.
Add the meat and brown thoroughly on all sides.
3 Tbl brown rice flour
2 tsp paprika (use a very good quality paprika)
2 cloves garlic
Stir in burgundy wine and stock to equal 1 qt.

Cover and cook slowly for about 2 hours or until meat is tender.  Serve with rice or mashed potatoes.  Enjoy!

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