Crepes Hungarian Goulash

Crepes Hungarian Goulash-TWA

Ingredients:

Crepes
1 cup all purpose flour, sifted
3 ea. eggs
1 cup milk
1/4 lb. melted butter
1/4 tsp. salt
1/3 tsp. sugar

Filling
3 tbsp shortening
1 1/2 cups finely chopped onions
1 tbsp +
1 tsp. paprika
2 lbs. lean boneless chuck meat cut into 1/2 inch cubes
2 tbsp tomato paste
1 tbsp flour
1 1/3 cups beef stock, fresh or canned
1/2 tsp caraway seeds
1/4 tsp grated lemon rind
1/2 tsp crushed garlic
1 tsp salt
1 ea. small bay leaf
1 tsp corn starch
2 tsp water
salt and pepper to taste

Directions:

Procedure for the Crepes
1. Mix flour, salt and sugar.
2. Beat eggs lightly then stir the flour together with the milk and the eggs until smooth. Chill.
3. Add butter just before use, while stirring the batter.
4. Heat egg pan/skillet and butter lightly. Add enough batter to cover the bottom of the pan.
Brown lightly and flip over.
5. Brown on the other side. Remove finished crepe from pan and repeat process until batter is
used up.

Procedure for the filling
1. Heat shortening in heavy heat-proof casserole.
2. Add onions and saute until light brown.
3. Remove from heat and addd paprika. Blend with onions.
4. Add beef cubes and mix with onions. Place back on heat and cook while stirring until
meat turns grey.
5. Mix in flour.
6. Add tomato paste, caraway seeds, bay leaf and beef stock. Mix and bring to a boil. Cover
tightly.
7. Place in 350 F oven and cook for 1-1 1/2 hours or until beef is tender.
8. While beef is cooking, mix lemon rind, salt and garlic. Rub with flat side of a knife on
cutting board until ingredients form a paste.
8. Dilute cornstarch in water.
9. Mix garlic-lemon paste and diluted cornstarch.
10. Remove beef from sauce and add paste and diluted corn starch to gravy. Cook until sauce
thickens. Adjust seasoning.
11. Add beef to sauce in a bowl and chill.
12. Once chilled, distribute filling evenly amound all 12 crepes. and wrap crepes in to pillow
pack (blintz) shape.
13. When ready to serve, place crepes in buttered shallow pan and cover with foil. Warm for 15-20 minutes and serve with a dollop of sour cream.




			Crepes Hungarian Goulash-TWA Ingredients: Crepes 1 cup all purpose flour, sifted 3 ea. eggs 1 cup milk 1/4 lb. melted butter 1/4 tsp. salt 1/3 tsp. sugar Filling 3 tbsp shortening 1 1/2 cups finely chopped onions 1 tbsp + 1 tsp. paprika 2 lbs. lean boneless chuck meat cut into 1/2 inch cubes 2 tbsp tomato paste 1 tbsp flour 1 1/3 cups beef stock, fresh or canned 1/2 tsp caraway seeds 1/4 tsp grated lemon rind 1/2 tsp crushed garlic 1 tsp salt 1 ea. small bay leaf 1 tsp corn starch 2 tsp water salt and pepper to taste Directions: Procedure for the Crepes 1. Mix flour, salt and sugar. 2. Beat eggs lightly then stir the flour together with the milk and the eggs until smooth. Chill. 3. Add butter just before use, while stirring the batter. 4. Heat egg pan/skillet and butter lightly. Add enough batter to cover the bottom of the pan. Brown lightly and flip over. 5. Brown on the other side. Remove finished crepe from pan and repeat process until batter is used up. Procedure for the filling 1. Heat shortening in heavy heat-proof casserole. 2. Add onions and saute until light brown. 3. Remove from heat and addd paprika. Blend with onions. 4. Add beef cubes and mix with onions. Place back on heat and cook while stirring until meat turns grey. 5. Mix in flour. 6. Add tomato paste, caraway seeds, bay leaf and beef stock. Mix and bring to a boil. Cover tightly. 7. Place in 350 F oven and cook for 1-1 1/2 hours or until beef is tender. 8. While beef is cooking, mix lemon rind, salt and garlic. Rub with flat side of a knife on cutting board until ingredients form a paste. 8. Dilute cornstarch in water. 9. Mix garlic-lemon paste and diluted cornstarch. 10. Remove beef from sauce and add paste and diluted corn starch to gravy. Cook until sauce thickens. Adjust seasoning. 11. Add beef to sauce in a bowl and chill. 12. Once chilled, distribute filling evenly amound all 12 crepes. and wrap crepes in to pillow pack (blintz) shape. 13. When ready to serve, place crepes in buttered shallow pan and cover with foil. Warm for 15-20 minutes and serve with a dollop of sour cream.