Our recipe from Sheila's cookbook
Don't knock it--it works (covering eyes and nose, very tightly)
Recipe called for 3 cloves of garlic but we concluded they really meant 12, home-grown of course
Browning onions in three pots (1/2 pound unsalted butter helps)
Coming along nicely, about halfway there, time for lunch
Cooling in a water bath
Hans and I devoted today (Saturday) to making serious Hungarian goulash (as we have three times before). In Sheila's memory, we use her copy of Marcia Colman Morton's The Art of Viennese Cooking, with other unusual recipes from the Austrian Provinces (Bantam Books). She bought so much Hungarian paprika that we are still using her supply, with abandon. We get boneless chuck roast and faithfully follow the rule: 1 pound onions : 1 pound meat. Today's production line required the peeling and dicing of 9 pounds of onions. I can only help at this stage if I wear my scuba diving mask (or work outside in a stiff breeze). We started at 9:00 and concluded by about 5:00. The recipe asks that things cook for two hours, but we feel four barely suffices. We also increase the paprika by 1/3. This concoction tastes best on noodles. It must fall apart as the fork starts the descent to the plate.
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