Frankfurter Goulash A La Walter Slezak
|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)|
|Ground black pepper||To Taste|
|Frankfurters||2 Pound, sliced 1/2 inch thick|
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.