Hungarian Goulash Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Large, halved | |
| 2 medium-sized green bell peppers, cut into 1/2-inch squares | ||
| 1 tablespoon mild-sweet or hot Hungarian paprika | ||
| 1/2 teaspoon lemon juice or vinegar | ||
| Pinch of crumbled dry marjoram | ||
| Tomatoes | 3 Large, chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Mushrooms | 1 pound | |
| black pepper | 1 | |
Directions
Melt butter or margarine with vegetable oil in a large skillet. Add onion and saute over medium heat for about 5 minutes until onion is golden.
Add green peppers and cook 3 more minutes. Stir in paprika, lemon juice or vinegar, marjoram and tomatoes. Add 1/4 cup water and salt. Simmer for 5 minutes, stirring occasionally.
Clean mushrooms and trim stem ends. Remove stems from caps. If stems are large, cut into 1/2-inch pieces. Leave small caps whole and cut large caps into halves or quarters. Add to skillet. Bring to a boil, then reduce heat to low.
Cover and cook for 30 minutes, stirring occasionally.
Add black pepper to taste. Serve hot with noodles or rice.
Add green peppers and cook 3 more minutes. Stir in paprika, lemon juice or vinegar, marjoram and tomatoes. Add 1/4 cup water and salt. Simmer for 5 minutes, stirring occasionally.
Clean mushrooms and trim stem ends. Remove stems from caps. If stems are large, cut into 1/2-inch pieces. Leave small caps whole and cut large caps into halves or quarters. Add to skillet. Bring to a boil, then reduce heat to low.
Cover and cook for 30 minutes, stirring occasionally.
Add black pepper to taste. Serve hot with noodles or rice.
Chef
