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Hungarian Goulash

Ingredients

3 lbs stew meat, cubed (I prefer London broil)

2 Tbls oil

2 onions, chopped

2 cloves garlic, minced

1 -2 carrots, chopped

1 – 2 celery stalks, chopped

2 medium tomatoes, peeled and chopped

2 Tbs tomato paste

2 bell peppers, chopped

2 -3 potatoes, chopped

2 Tbs Hungarian Paprika

1 tsp caraway seed, toasted and ground

1 Bay leaf

2 bouillon cubes or 2 Tbs vegetable broth seasoning

Salt and pepper to taste

Directions

  1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently until golden brown.  Remove onions and set aside.

  2. Sprinkle onion with paprika, stirring to mix and prevent burning.

  3. Add beef.  Saute until beef is browned

  4. Add garlic, caraway, a bit of salt and pepper, bay leaf.  Pour water to cover contents.  Simmer on low for 1.5 hours

  5. Add vegetables and tomato paste.  Simmer for another hour.  Remove lid to reduce and thicken sauce.  Taste to adjust seasonings.

  6. Serve over wide noodles with a dollop of sour cream on top.