Hungarian Goulash
Hungarian Goulash recipe
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck
lean |
|
| 2 | tablespoons | butter |
|
| 2 | cups |
onions
chopped |
|
| 1 |
garlic cloves
minced |
*
|
|
| 1 | tablespoon | paprika |
|
| 2 ½ | teaspoons | salt |
|
| ½ | teaspoon | caraway seeds |
|
| ½ | cup | cola |
*
|
| ¼ | cup | red wine |
*
|
| 4 | large |
tomatoes
, |
|
| 3 | tablespoons | all-purpose flour |
|
| water |
*
|
||
|
noodles
hot cooked |
*
|
Directions
Cut the beef into ½ inch cubes, discarding the bone and fat.
In a Dutch oven, melt the butter and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown.
Sauté the onion and garlic in the drippings until they are soft.
Stir in the paprika, salt and caraway seeds; cook for 1 minute.
Stir in the meat, cola, wine and tomatoes.
Cover tightly and simmer for about 1½ hours or until the meat is fork tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash.
Serve with hot noodles.
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