GOULASH (GULÁŠ)

1½ to 2 pounds of cubed pork shoulder (beef can be used for beef goulash)

4 finely diced onions

2 TBSP lard or oil

5 TBSP sweet paprika

1 TBSP ground caraway seed

2 cups boiling water

2 TBSP bread crumbs

salt and pepper to taste.

Saute the onions then add paprika and caraway seed. After about 1 minute add meat and brown it all together. Over medium heat boil all the juices off. Cover the meat with boiling water and simmer for 1-1½ hour until meat is soft. Add more hot water for more gravy. Add salt and pepper to taste. Thicken gravy with bread crumbs (may use flour instead).

Segedyn Goulash

A variation on regular goulash. When tired of regular pork goulash, add ½ to 1 pound of sauerkraut into the goulash and simmer for 15 minutes more! Voila!

Goulash is best when served with dumpling (see recipe above)