Paprikas Krumpli - Hungarian Potato Stew with Sausage

• 2 tablespoons olive oil
• 1 LBS cooked sausage (Black Bear Knockwurst, Hungarian Bratwurst, Kielbasa)
• 2 LBS  Potatoes (6-8 medium potatoes) cut into bite size cubes and smaller pieces.
• 1/2 Lb Mushrooms
• one large onion
• two cloves garlic
• THREE tablespoons Hungarian paprika (Szeged 2 Sweet + 1 Hot was a little too spicy)
• salt and pepper to taste
• Enough broth to cover the potatoes

In a large stew pot, heat the olive oil. Slice the sausage on an angle and add it to the pot, stirring frequently. 

Dice the onion and add to the sausage. When the sausage is cooked and the onion is translucent, sprinkle in the paprika a bit at a time, stirring constantly. 

Let it simmer for one minute, then add your garlic, salt and pepper. 

Add mushrooms and brown them.  

Add the potatoes (you can do it with or without the skin) and stir it all and allow the paprika to coat the potatoes and sausage, and to cook.

Add water or broth to just barely cover your potatoes. 

Bring to a boil, then reduce the heat to a quick simmer and cook until the small potatoes are falling apart. 30 minutes to an hours. 

Stir every five to ten minutes, keeping an eye on the consistency of your potatoes. 

When the smaller pieces are falling apart, mash a few of them, which will thicken the stew.   All potatoes need not be soft and falling apart, 

Done when and the liquid is no longer soupy.

Serve with sour cream.

Much appreciation to http://www.examiner.com/article/paprikas-krumpli-is-a-simple-but-elegant-hungarian-stew

Beef Stew = Mt + Sl + Se + St + VG

Where
B = LBS. of Beef Roast (Cubed)
oo = TBS olive oil = B
p = tsp pepper = B
s = tsp NaCl = B x 1.5
O = Onions = B / 2 (Chop Coarse)
FL = Cups of Flour =  B/4
W = Cups Red Wine = B/2
G = Garlic Cloves = B (Chop Fine)

L = Cups Beef Broth = B x 1.5

h = tsp Hungarian Paprika = B/2
bq = tsp Bouquet Garni = B
bl = Bay Leaves = B/2
w = tsp worcestershire sauce = B/2

C = Carrots = B x 1.5 (Chop)
P = Potatoes = B x 1.5 (Dice)
E = Celery Stalks = B/2 (Chopped)
A = Parsnip = B/4 (Sliced)
R = Rutabaga = B/16 (Diced Small)
T= Turnip B/4 (Diced Small)

Hh = High Heat
Hm = Med Heat
Hl = Low Heat

Brown B in oo+s+p, remove and set aside.  Cook O until soft, add FL, thicken, add diced G cook 1 min..  Deglaze with W, bring to simmer.  Add L, B, h, bq, bl, w, and simmer for 1-2 hours. Add C,P,E,A,R,T.  Simmer for 30 Minutes

(B + oo+s+p) x Hh  = Mt
(O + FL + G + W) x Mh  = Sl
(h + bq + bl + w) = Se
(Sl + L + Mt + Se) x Hl = St
(C + P + E + A + R + T) = Vg

Mt + Sl + Se + St + VG = SB
SB = ((B + oo+s+p) x Hh) + ((O + FL + G + W) x Mh) +(h + bq + bl + w) + ((Sl + L + Mt + Se) x Hl) + (C + P + E + A + R + T)

Stroganoff - Easy

abt 1 lb Leftover meat or Meatballs or Swedish Meatballs or
brown 1 lb ground beef or stew meat
1 can cream of mushroom soup
1 can beef broth
1 jar of mushrooms (try fresh - sautee with with onions and garlic)
1/2 cup dry red wine (Substitute 3 oz dry sherry & 1 oz. Shiraz)
1 lb uncooked egg noodles
3/4 cup sour cream
1/2 - 1 onion (try with pearl onions)
2 garlic cloves sliced
2 TBS butter or Olive oil
2 TBS paprika (to taste)
1 Tsp Nutmeg
Ground Pepper to taste
Pinch - 1 Tsp Corn Starch to thicken
optional - 10 oz bag frozen peas

In a 2 Qt pot saute onions and garlic
cook noodles per instrux.
when tender add soup, wine, spices
Bring to boil, then simmer and add meat
Heat over medium 10-15 minutes, add cornstarch to thicken
optional Stir in peas
Stir in Sour cream
heat through


I found this through Wikipedia:

http://www.foodtimeline.org/foodmeats.html#beefstroganoff

Basic Goulash (Crockpot)

I love Central European Cookin' - My mother made pierogies from scratch when I was a kid (She's half Lithuanian). Anyway , I was fortunate to study in Vienna, Austria and Sophia, Bulgaria while I was in college. So I learned about even more delicious food. (And some pretty scary soviet-era food. After I left Bulgaria, they "threw off the yoke of Soviet Oppression. That's part of my secret CIA resume' you can ask Valerie Plame.)

Goulash is a Hungarian meat stew, with a Tomato and Red Pepper base.

2.5 lbs stewing meat
1 Lg Onion, chopped
3 TBS Oil
8 oz tomato sauce
28 oz can whole tomatoes - chopped up.
14 oz can mushrooms
3 Lg carrots chopped
1 Red Bell Pepper
1 C. H2O
2 beef bullion cubes
2 TBS ground hot pepper Szego Hot or hotter depending on your taste
3 TBS regular or "sweet" Paprika
2 TBS Flour
3-4 TBS dried parsley
Dash Pepper

roll meat in flour, brown in skillet
All Into the crockpot - 8-10 hours on low