Goulash In A Hurry Recipe
Ingredients
| 2 dill pickles | ||
| Butter | 2 Tablespoon | |
| Onions | 2 , chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Stock | 2 1/2 Cup (16 tbs) | |
| 1 teaspoon each salt, pepper and paprika pepper | ||
| Pinch sugar | ||
| Tomato Paste | 1 Tablespoon | |
| Ground pork | 8 Ounce | |
| Beaten egg, to bind | ||
| 1 cup diced cooked brisket of beef | ||
| 1 cup diced luncheon meat | ||
| Tomatoes | 2 , quartered | |
Directions
Chop the pickles.
Melt the butter in a saucepan.
Add the onions and cook for 5 minutes.
Stir in half the flour and cook for 1 minute, then gradually stir in the stock.
Bring to the boil, stirring, and simmer until thickened.
Add the salt, pepper, paprika, sugar and tomato paste and continue to simmer for 5 minutes.
Meanwhile, mix the remaining flour into the pork and bind with a little beaten egg.
Form into small balls.
Drop into the sauce and simmer for 8-10 minutes, until firm.
Add the meat cubes, pickles and tomato quarters and cook for 10 minutes to heat through.
Serve hot with creamed potatoes.
Melt the butter in a saucepan.
Add the onions and cook for 5 minutes.
Stir in half the flour and cook for 1 minute, then gradually stir in the stock.
Bring to the boil, stirring, and simmer until thickened.
Add the salt, pepper, paprika, sugar and tomato paste and continue to simmer for 5 minutes.
Meanwhile, mix the remaining flour into the pork and bind with a little beaten egg.
Form into small balls.
Drop into the sauce and simmer for 8-10 minutes, until firm.
Add the meat cubes, pickles and tomato quarters and cook for 10 minutes to heat through.
Serve hot with creamed potatoes.
Chef
