Today we’ll look at a recipe and see what is involved in trying to follow recipe directions. The Chef doesn’t know how much experience you have in the kitchen so this is just a little fun exercise about reading and interpreting recipes.
Following is a recipe for Hungarian Goulash with questions concerning its preparation. You can compare your answers with those of the Chef tomorrow.
Hungarian Goulash
1 1/2 pound of round steak, cut in bite size pieces
1 medium size onion, diced
2 tablespoons cooking oil
1/2 cup canned tomatoes
1/2 cup tomato paste
4 small potatoes, cut in chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
In skillet, brown pieces of meat in hot fat. Dice onion and add to meat in skillet. Add salt, pepper, and paprika. Slowly add tomatoes and tomato paste. Cover and cook on low to medium heat for 1 1/2 hours. Check goulash periodically and add water if needed. Add potatoes for the last 30 minutes of cooking time. Serves 4.
1. If you plan to serve dinner at 6 p.m., about what time should you start cooking? ________________________
2. What is the first step the recipe suggests in preparing the goulash? ____________________________________
3. What are the suggested seasonings?________________
4. How long should the potatoes cook?________________
5. If there are four people in the family, would there be enough to serve this number of people? _______________
See you tomorrow and we’ll compare answers!
CC
