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Before you jump to Are You Hungarian (?) Goulash recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.
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Even though it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the maximum energy savings by fully loading the dishwasher before commencing a wash cycle. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.
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We hope you got insight from reading it, now let’s go back to are you hungarian (?) goulash recipe. To make are you hungarian (?) goulash you need 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Are You Hungarian (?) Goulash:
- You need 2 tbsp butter
- Prepare 1 tbsp oil
- Take 2 medium onion, chopped (I like mine pretty much pureed)
- Provide 3 clove garlic, minced
- Provide 3 tsp caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it)
- Use 2 tbsp Hungarian hot paprika
- Prepare 2 tsp grated lemon zest
- Provide 2 tbsp tomato paste
- Get 2 tbsp red wine vinegar (I had apple cider, just use a lil less)
- Prepare 4 cup beef broth
- You need 2 1/2 lb pork or veal cut into bite size pieces
- Use 1 salt and pepper to taste
- Take 1 1/2 lb peewee potatoes or Yukon gold potatoes peeled and diced
Instructions to make Are You Hungarian (?) Goulash:
- In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted.
- Add onion to pan and sauteé until soft and golden brown, about ten minutes.
- Add your garlic and caraway to the onion and butter. Cook for approximately one minute.
- Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic.
- Now it's time to add your tomato paste.
- Add your vinegar and broth.
- Scrape up any tasty lil brown bits that have collected on the bottom of your pan.
- Add your pork or veal now and bring it all to a slow boil
- Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low.
- Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half.
- At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer
- You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes…. crusty French bread dipped in the gravy is amazing!
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