Hungarian Goulash Dog Recipe

Preparation:

1. Mix the flour and salt and pepper to taste. Dredge beef and pork in flour.
2. Heat the oil in a large, heavy skillet over medium-high heat. Add meat in batches and brown on all sides, adding more oil when necessary. Transfer browned meat to a bowl while remainder cooks. Return all browned meat and juices to skillet; add onion, garlic, paprika, tomato paste, and broth. Cover skillet and cook goulash over moderately low heat until meat is tender, about 1 ½ hours, adding water or broth as needed.
3. Stir in sour cream and parsley Ten minutes before serving them. Serve on the bed of kibble moistened with beef stock or water. You can make 3 quarts of goulash with this recipe.

Ingredients:

• 1 cup all-purpose flour
• Salt
• Freshly ground black pepper
• 2 pounds boneless beef, cut into l-inch cubes
• 2 pounds boneless pork, cut into l-inch cubes
• 4 tablespoons vegetable oil
• 1 cup chopped onion
• 4 claves garlic, minced
• 2 tablespoons paprika
• 6 tablespoons tomato paste
• 6 cups Basic Dog Broth or 2 cups of broth and 4 cups of water
• 1 cup sour cream
• 4 tablespoons chopped Italian parsley
• Kibble

Note:
The puli is a Hungarian sheepdog with a dense undercoat of matted cords and a long, dark external coat of tangles, which must be oiled and twisted as part of the grooming ritual. Pulik (the plural form), which are prized as herders, were easily spotted among the sheep, who, oddly enough, tend to mind a dark dog more readily than a light-colored one. A hardworking dog, the puli would stop at nothing to herd his flock, many times running over the backs of the sheep to keep them in order. This hearty stew will invigorate the most worn out sheepdog after a hard day's work.