Bewitched Goulash Hongroise |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is a recipe from Bill Snyder, famed as America's Most Recorded Pianist . I got this recipe out of a church cookbook. Ingredients:
2 lbs trimmed beef shank or 2 lbs veal shanks |
2 lbs onions, chopped |
1 tomato, diced |
2 tablespoons chopped gingerroot |
2 1/2 cups chicken stock or 2 1/2 cups beef stock |
2 tablespoons low-fat sour cream |
2 tablespoons flour, to thicken |
1 tablespoon olive oil |
Directions:
1. Cut meat into bite size pieces.
2. Chop onions and place into a 2 quart saucepan with olive oil.
3. After onions are sweated, add meat to pan and brown lightly.
4. Add chicken or beef stock, ginger and tomato.
5. Simmer, covered for 1 and 1/2 to 2 hours until meat is tender.
6. Cool in fridge, overnight.
7. Remove chilled fat from top and bring to a simmer. [Putting ice cubes in the pan will pick up the fat.].
8. Add sour cream to pan.
9. Thicken with 2 T flour with a little water added to make a thin paste.
10. Serve over rice or spaetzles.
11. Spaetzles can be purchased in most grocery stores under the brand name 'Macci'.
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