I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Hungarian Goulash

2 Tbsp. vegetable oil
4 large onions, sliced
2 1/2 lbs. beef rump roast, cut into 1 1/2 inch pieces
1 1/2 tsp. salt
1 Tbsp. Hungarian paprika
1/2 tsp. caraway seeds
3/4 cup tomato juice
1/4 cup water
2 Tbsp. flour
3/4 cup sour cream

Fry onions in oil until golden.  Add meat and brown on all sides.  Add seasonings and tomato juice.  Cover and simmer until meat is tender.  Blend flour and water. Push meat to one side of pan.  Gradually add flour mixture, stirring constantly with a wire whisk.  Cook on medium heat until sauce thickens.  Remove from heat and add sour cream. 

 Carolyn and Paul Cave serve this traditional dish with noodles or potato dumplings.
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