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Name: Beef Gulasz
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Pinches salt; Vegetable broth; 1 Parsley root; (petrushka) or; 1 Carrot; 1/2 Leek; 2 c Water; 1/2 Stalk celery; 1 Onion

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INGREDIENTS

1 Pinches salt
Vegetable broth
1 Parsley root; (petrushka) or
1 Carrot
1/2 Leek
2 c Water
1/2 Stalk celery
1 Onion

Servings

INSTRUCTIONS

Gulasz 1 pound stewing beef, in one piece 2 tbl vegetable oil 2 large onions, chopped 2 cups vegetable broth(above) 3 whole allspice berries 2 to 3 tsp imported paprika Maggi seasoning, to taste 1 tbl flour mixed with 3 tbl water 1. Clean and chop the vegetables for the broth. Cover with the water, add salt, and simmer, covered, for 30 minutes. 2. Soak the beef in water for 15 minutes, pat it dry, and cut it into cubes. 3. Heat the oil in a large skillet and brown the meat cubes along with the onions for about 15 minutes. Transfer the meat and onions to a heavy pot with a lid. 4. Add the vegetable broth, allspice, paprika, and a few dashes of Maggi. Simmer until the meat is tender., about 1 hour. When the meat is almost tender, stir in the flour-water mixture, and cook for 10 minutes more. Adjust the seasoning with more Maggi, if desired. Notes: Soaking the meat is a Polish custom that you might not wish to follow. Mrs. Ziemianowicz(owner of the restaurant) suggests you serve the gulasz with kasha, noodles, potato pancakes, or potatoes. Recipe by: Polska Restauracja, Brooklyn,New York Posted to JEWISH-FOOD digest by Joyce Rosenfield on Nov 16, 1998,

NOTES

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Beef Gulasz

1 Pinches salt
 Vegetable broth
1 Parsley root; (petrushka) or
1 Carrot
1/2 Leek
2 c Water
1/2 Stalk celery
1 Onion

Gulasz 1 pound stewing beef, in one piece 2 tbl vegetable oil 2 large  onions, chopped 2 cups vegetable broth(above) 3 whole allspice berries 2 to  3 tsp imported paprika Maggi seasoning, to taste 1 tbl flour mixed with 3  tbl water    1. Clean and chop the vegetables for the broth. Cover with the water, add  salt, and simmer, covered, for 30 minutes. 2. Soak the beef in water for 15  minutes, pat it dry, and cut it into cubes. 3. Heat the oil in a large  skillet and brown the meat cubes along with the onions for about 15  minutes. Transfer the meat and onions to a heavy pot with a lid. 4. Add the  vegetable broth, allspice, paprika, and a few dashes of Maggi. Simmer until  the meat is tender., about 1 hour. When the meat is almost tender, stir in  the flour-water mixture, and cook for 10 minutes more. Adjust the seasoning  with more Maggi, if desired.    Notes: Soaking the meat is a Polish custom that you might not wish to  follow. Mrs. Ziemianowicz(owner of the restaurant) suggests you serve the  gulasz with kasha, noodles, potato pancakes, or potatoes.    Recipe by: Polska Restauracja, Brooklyn,New York    Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>  on Nov 16, 1998,

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Nutrition

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Serving Size: 1 Serving (121g)
Recipe Makes: 4 Servings

Calories: 25
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1182.4mg		41 %
Potassium 122.8mg		3 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.6g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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