Hungarian dog goulash recipe

Pulik believe it or not, is the plural form of calling the puli dog. The puli is a Hungarian sheep dog with a thick undercoat and tangled hair, and a long, dark outer coat of knots, which have to be oiled and twisted in order to groom. The Pulik were easily seen by the sheep, who paid a lot of attention to these dark haired dogs, even more so than to the lighter haired dogs. The Pulik were very hard working dogs and would not give up until they had the whole herd of sheep together, they would even run on their backs if necessary.

Ingredients
1 cup flour
1 kilo boneless beef, chopped in cubes
1 kilo boneless pork, chopped in cubes
4 tablespoons vegetable oil
1 cup baby cabbage, chopped
4 cloves garlic, minced
2 tablespoons paprika
6 tablespoons tomato paste
6 cups dog broth
1 cup sour cream
4 tablespoons parsley, chopped
Kibble
Salt
Ground black pepper

Mix the flour, salt and pepper together. Pat the beef and pork into the flour. Heat up the oil in a large frying pan over medium to high heat. Add in the meat and brown them on all sides. Add as more oil if needed. Put the meat that has already been browned into a bowl and finish the rest. Once all the meat is done, return it to the frying pan with the juices and add the baby cabbage, garlic, paprika, tomato paste, and dog broth. Cover the pan and cook the goulash over low heat covered until the meat is tender. This should take about 1 – 2 hours. Add as much water as necessary.

Before serving, add in the sour cream and sprinkle with the parsley. Serve on top of kibble and moisten with beef stock or water. Makes 3 liters of goulash.