MY FAVORITE GOULASH, ASHTON STYLE # 194

Goulash is actually a type of stew but with more class than the normal stew. I believe it was first developed in Hungary and If done right it has a great flavor and a rich color as opposed to the normal stew. I hope you will try this goulash as I think you will be happy with the results!
INGREDIENTS:
2 cups of homemade spatzel if possible
2 lbs of chuck roast or for a more tender
meat use 2 thick rib steaks
3 cups of fresh tomatos diced
2 medium onions, peeled, cut in half
and sliced
4 stalks of celery cut into small pieces
1 greem pepper minced
4 carrots peeled and cut into small pieces
6 oz of salt pork
1/2 cup of virgin olive oil
3 tbls of parsley
4 cloves
2 tbls of flour
1 tbls of Millers or eqivilent chicken base
2 tsp of Kitchen Bouquet
1 good pinch of red pepper flakes
1 cup of good red wine
DIRECTIONS:
1. cut beef into 1/2 inch or so pieces
2. pour the oil into a large fry pan
over moderate heat
3. add the salt pork and saute until slightly
brown and set aside
4. add the onions, carrots, green pepper,
until the vegtables are slightly brown and
set aside
5. add the beef pieces and saute until the meat
is nicely brown (set aside)
6. add the stick of butter to the pan until
melted and add the flour and stir in until it
makes a good roux then add the wine and stir
util slightly thick
7. add the chicken base, Kitchen
Bouquet and stir in until the sauce is
nice and brown (you may wish to add an additional
1/2 cup of water or wine)
8. return the salt pork and beef and vegtables
and saute until all is incorporated about 20
minutes constantly stiring
9. check for salt, taste
MAKE SPATZEL RECIPE 193)