E&E Stakeout Grill

Origins:

Hungarian Shepards leaving for work to tend to their livestock would place a cast-iron pot into the hot coals of the previous night’s campfire. Ingredients such as: onions, garlic, tomatoes, Hungarian paprika, caraway seeds, marjoram, wild herbs of the wild, open plains and beef (if available). This stew would simmer in the dying campfire all day and provided the home-coming Shepards with a luscious, hot meal. THERE ARE MORE VARIATIONS TO THIS DISH THAN THERE ARE HUNGARIANS!

1 lb of Beef Stew meat, cut into half inch cubes

2 medium diced Onions

1 medium diced Tomato or 1 tablespoon of Tomato paste

Oil for sautéing

2 tablespoon flour for thickening

Splash of vinegar

3 Cups of beef broth

Gulyas Seasoning:

Pinch of Oregano or Marjoram

Tablespoon chopped Parsley

Fresh ground Black Pepper

Half a tablespoon Sweet Hungarian Paprika

1 Teaspoon Caraway Seed

Brown Beef Stew in vegetable oil. Set aside and sautee onions in same oil. Add diced tomatoes or tomato paste, add beef broth, stew meat, paprika, and simmer until tender. Add chopped Gulyas spice, thicken with white wash (flour in water paste) and cook for at least 5 minutes, as this will eliminate floury taste. Adjust seasoning with salt. Garnish with sour cream and diced pickles.

Guten Appetit – Chef Erwin