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Frankfurter Goulash A La Walter Slezak

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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1 Comment

Anonymous's picture
Don't be put off that this recipe features frankfurters! I've found that even people who wouldn't eat a hot dog at a ballpark love this dish anyway. Good hot dogs are important, of course. And the paprika & caraway seeds are absolutely essential. And use only about half the oil. Btw, I don't see the attribution but the recipe is from Craig Claiborne's first NYTimes Cook Book.