As I was reading through the Laura Secord Canadian Cookbook the other day, for a recipe for my blog, I noticed it wasn’t hard to discern which were the favoured ones, I just had to look for the soiled pages.
I found this recipe for Hungarian Goulash, and decided to share, just to prove I cook more than cakes, cookies and candy.
Here’s the blurb: “Quite naturally, this recipe for Hungarian Goulash came from Saskatchewan as, prior to the October. 1956 rebellion in Hungary, the largest concentration of citizens of Hungarian descent could be found in the Qu’Appelle Valley in that province.
Cut into 1-inch cubes
2 pounds boneless stewing beef
or 1 pound each boneless stewing beef and veal
Brown well on all sides in hot fat.
5 to 6 tablespoons all-purpose flour
And brown again slightly.
2 teaspoons salt
1 teaspoon paprika
1 teaspoon caraway seeds
Pinch of pepper
1 tablespoon Worcestershire sauce
1 medium onion, sliced
3 ½ cups water
Cover, and simmer for 2 hours, or until meat is tender.
Just before serving, stir in
½ cup thick dairy sour cream
Serve over cooked noodles. Makes 4 to 6 servings.