Florence's Goulash

Margery er fra Boston og har bidratt med en masse egensnekrede oppskrifter. Jeg skal prøve å gjengi noen av dem. Jeg lar være å oversette med fullt overlegg. :)

Serves about 6

The ingredients:
About 1 kilo entrecote, in pieces
About 1 kilo shoulder of pork (nakkekoteletter), in pieces
2 onions (not small)
Oil or Melange margarine
4 cans of tomatoes (the kind that are in pieces)
2 half-size cans (or small jars) of tomato paste
2 cans of Campbell's Cream of Mushroom Soup
2 cans of water
¾ cup of sherry (because that’s what I always do have around, as opposed to table wine, which the recipe calls for)
6-7 carrots, sliced
5 bay leaves and some thyme or marjoram
2 tablespoons sugar
Fresh-ground pepper
Salt to taste when serving

Making the dish:
Chop the onions and put them in a saucepan with cold water to cover. Bring this to a boil, pour off the water, and dump the onions in hot oil or margarine in a big pot. (Boiling up the onions is a little trick that I learned from a Danish friend. It makes them easier to brown, and takes away the trouble some people have in digesting fried or browned onions.) Brown a little. Toss in the meat and stir until browned. (Takes a while for all the juices cook in.) Put in all the other ingredients, except for the sherry. Bring to a lusty simmer and then turn down the heat and add the sherry.
Simmer over very low heat for about an hour or so.

Can be made the day before and is OK to freeze.