Hungarian Goulash
2 Tbsp. Olive Oil 2 lbs. boneless Beef, cut into 1" cubes. I
use a small, boneless arm or rump roast 2 large Onions,
slice about 1/4 inch thick, then cut slices in half and
separate rings 1 tsp. bottled, minced Garlic 3 Tbsp.
Hungarian Paprika, not regular paprika, it is hot ,
Hungarian paprika is sweet 2 14-1/2 oz. cans Stewed
Tomatoes/with juice 1 tsp. Salt
1/2 cup Sour Cream
In non-stick Dutch oven or large non-stick pot, heat 1-1/2
tsp. oil over medium high heat. Add half of beef chunks and
cook until browned on all sides, about 8 minutes, stirring
often. With slotted spoon, transfer beef to bowl. Repeat
with 1-1/2 tsp. oil and remaining beef, set aside. Add
remaining 1 Tbsp. oil and heat on medium high heat, add
onions, garlic and paprika, cook stirring constantly until
onions are tender. Do not let burn, onions and paprika will
turn bitter tasting.
Return beef to pot, add tomatoes/with juice, salt, and 3/4
cup beef broth. Heat to boiling, stir, cover and reduce to
simmer. Cook 1 hour or until meat is fork tender, stirring
about every 15 minutes so sauce doesn't thicken up and stick
on bottom. If sauce gets to thick, add a little more beef
broth. You want a sauce about the consistency of spaghetti
sauce. When goulash is done,you can stir in sour cream or
plate. To plate have some hot buttered egg noodles ready.
Put some on plate and top with goulash, then add a dollop of
sour cream to top of goulash.
Yield: About 6 cups.
BonApetite' PattyG from Mo.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗