For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.
We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.
Ingredients
- 3 Tbl pork lard (butter if preferred)
- 1 1/2 pounds yellow onions chopped
- 2-4 Tbl Hungarian paprika
- 2 pounds beef cut into 1/2 inch pieces.
- 5 cloves garlic minced
- 1-2 red bell pepper
- 1 yellow bell pepper
- 1 28 oz can chopped tomatoes drain juice
- 4 carrots diced
- 6 medium potatoes
- 5 cups beef broth
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon Freshly ground black pepper
Servings: servings
Instructions
- Remove seeds and cut bell peppers into one inch slices. Set aside.
- Wash potatoes and cut into 1 inch cubes. Set aside.
- Melt the lard or butter in a Dutch oven over medium high heat.
- Cook the chopped onions until translucent and a little brown. It will take around 10 minutes.
- Remove from heat and stir in the paprika.
- Add beef and garlic, cooking over medium heat until beef is lightly cooked through.
- Add bell peppers and cook until peppers are soft.
- Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper.
- Bring to a boil, cover, reduce heat, and simmer until potatoes are soft and beef cubes are tender.
- Taste and add more salt and pepper if desired.
- Serve with bread and butter and a nice salad.
Recipe Notes
Do not use green peppers. They will change the taste of the dish.
Recipe adapted from The Daring Gourmet.
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