Hungarian Goulash
 
2 Tbsp  olive oil
2 lb.  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. 
 
 
 
-- 
(ID: 8303) Mirror: rec.food.recipes: Sun, Apr 4, 2004


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