Zsa zsa gabor goulash

"Dahlings, this is the dish I use to catch a man. And if I want to get rid of him i stop making it. It's one of Hungary's national dishes and it's so good that even when you serve it with caviar, your guests will rave about the goulash. Try it, it's my favorite."

Ingredients

2 red onions, sliced
3 lbs. stewing pork
3 lbs. stewing beef
2 smoked Hungarian (or Polish) sausages
4 pounds pre-washed sauerkraut
a handful of caraway seeds
Hungarian red paprika
2 cups of sour cream
olive oil or butter
salt and pepper to taste
fresh parsley
bottle of red wine

Method

Get a big stewing pot.

Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).

Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.

Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.

Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.

Add a cup of sour cream. Stir in and adjust seasonings.

Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.

"Dahlings, make sure you serve Dracula Goulash with a rich red wine. In Hungary we serve it with Bull's Blood wine. And watch out, this dish will stir you man's blood as well. Enjoy!"

For more details about this goulash recipe from www.radiolive.co.nz, click here.

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