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A trip down memory lane

April 22, 2004

I've worked on several reunion committees. Everyone says how much they enjoy reconnecting with old friends. My experience is a bit different. I've liked meeting and making new friends, like George Klump.

Write Lynn Duvall at boblynn@ix.netcom.com or in care of the Valley Sun: PO Box 38, Number One Valley Sun Lane, La Cañada, CA 91012-0038.

George Klump's Hungarian Goulash

George writes: Here is my goulash recipe, one of several, from Austria. This uses beef ('Rindsgulasch'), and it is set up to serve four people. However, you can multiply the recipe by factors of two, three or four to serve eight, 12 or 16 people. If allowed to rest in the fridge a day or two before it is served, things mix more thoroughly and it tastes much better.

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| 3 ounces vegetable oil (I use olive oil)

| 2 pounds beef cubes (shoulder or chuck)

| 2 pounds finely chopped onions

(rule: same amount of onions to beef)

| 1 pint of beef broth or water

| 2 tablespoons tomato puree

| 1 tablespoon hot Hungarian paprika

| 2 tablespoons sweet Hungarian paprika.

| Grated skin of 1/2 lemon

| 1 tablespoon wine or apple cider vinegar

| 1 teaspoon ground caraway

| 1 teaspoon fresh chopped garlic

| 1/2 teaspoon thyme

| 1 teaspoon marjoram

| 2 bay leaves

| Salt & pepper

Heat the oil in a medium size pot, brown the beef cubes. Add in onions to cook with meat until onions become transparent.

Add vinegar, paprika and tomato puree with all spices. Stir well to mix.

Finally, fill it up with the broth or water and stir it well again. Add a little pepper but very little salt. Austrians tend to add salt at the end to correct the seasoning rather than taking a chance on putting in too much salt. If that happens, then, the recipe cannot be corrected.

Bring everything to a boil, that is, the entire goulash pot. Then, put it on medium so that it will simmer slowly until the meat becomes soft (done) which is about 1 1/2 hours. The onions serve as a thickening agent. If the water evaporates, just add a little at a time so that the goulash doesn't thin out.

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