Strawberry mousse - Hungarian goulash:
Strawberry mousse serves 8 :
1 pint strawberries ¼ cup cold water
¼ cup sugar 4 egg whites
1 envelope unflavored gelatin ½ pint heavy cream
Wash and remove stems on the strawberries. Puree in a blender and reserve half of the puree. You may have to add a small amount of water to puree the berries depending on how juicy they are. Pour the other half into a small saucepan with sugar and heat to boiling. Sprinkle gelatin over cold water and let stand for 1 minute. Mix the hot puree with gelatin and cold puree. Whip egg whites until they form peaks. Blend into the puree. Whip cream and fold into the strawberry mixture. Transfer to a small bowl, cover and refrigerate for at least 4 hours.
Hungarian goulash serves 6 :
3 lbs lean stew beef 6 oz tomato paste
4 tbsp flour 2 tbsp paprika
3 tbsp olive oil 8 oz beef stock
fresh ground pepper
Dredge the beef cubes in flour. In a heavy iron skillet over moderate heat, brown the beef on all sides in oil. Transfer to an ovenproof casserole. Add pepper, paste, paprika and beef stock to the casserole and place in a 325° oven. Bake until beef is tender, about 2 hours. Serve over egg noodles.
