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Frankfurter Goulash A La Walter Slezak

Western.Chefs's picture
  Vegetable oil/Shortening 1⁄4 Cup (4 tbs)
  Onions 6 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Green peppers 10 Large, cut into 1 1/2 inch cubes
  Caraway seeds 1 1⁄2 Tablespoon
  Canned tomatoes 2 1⁄2 Cup (40 tbs) (Undrained)
  Paprika 2 Tablespoon
  Ground black pepper To Taste
  Frankfurters 2 Pound, sliced 1/2 inch thick
  Salt To Taste

1. In a large heavy kettle, heat the oil and add the onions and garlic. Cook over moderate heat, stirring with a wooden spoon, until the onions begin to take on color. Add the green peppers and cook, stirring, five minutes longer. Cover and continue cooking twenty minutes, stirring occasionally.
2. Add the caraway seeds, half the tomatoes and the paprika and cover again. Simmer twenty minutes longer, stirring occasionally. Add the remaining tomatoes, if necessary, to prevent the vegetables from becoming dry.
3. When the goulash has thickened slightly, add the salt and pepper and frankfurter slices. Cover and heat thoroughly.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4417 Calories from Fat 2536

% Daily Value*

Total Fat 284 g436.5%

Saturated Fat 89.1 g445.6%

Trans Fat 0 g

Cholesterol 598.7 mg199.6%

Sodium 8773.1 mg365.5%

Total Carbohydrates 339 g113%

Dietary Fiber 95.6 g382.5%

Sugars 125.9 g

Protein 172 g344.6%

Vitamin A 588.5% Vitamin C 2819.6%

Calcium 347.9% Iron 350.3%

*Based on a 2000 Calorie diet

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Anonymous's picture
Frankfurter Goulash A La Walter Slezak Recipe