Czech Goulash The Real Thing Recipes

Steps:

• Heat oil in large dutch oven (large stew pot) on high heat.
• Combine beef and pork and begin to brown in oil on all sides.
• When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
• Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
• Spices will expand while cooking.
• Drop cheesecloth or teaball into meat mixture.
• Simmer mixture for 45 minutes.
• Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
• Finally add all the spices as measured, the vinegar and the WHISKEY!
• Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
• Check and stir frequently to prevent the bottom from scorching or burning.
• THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
• OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
• (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).

Steps:

• Goulash:.
• Sauté onion and garlic in shortening until translucent.
• Add meat with spices and sauté till brown.
• Add water; simmer, covered, until meat is tender, about 1 hour.
• Add finely grated potato into the meat and simmer 5 minutes stirring often.
• Serve with dumplings or bread.
• Dumplings:.
• Mix together beaten egg, milk, flour, baking powder and salt until smooth.
• Add bread cubes to batter and mix well.
• Make two small loaves.
• Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
• Cut into 1/2 inch slices and serve.