Hungarian Beef Goulash
|Vegetable oil/Bacon fat||2 Tablespoon|
|Boneless beef chuck/Beef boneless tip / round||1 1⁄2 Pound, cut into 3/4-inch cubes|
|Water||2 Cup (32 tbs)|
|Canned tomatoes||8 Ounce (1 Can)|
|Onions||3 Medium, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Instant beef bouillon||1 Teaspoon|
|Caraway seed||1⁄2 Teaspoon|
|Potatoes||2 Medium, cut into 1 1/2-inch pieces|
|Green peppers||2 , cut into 1-inch pieces|
|French bread/French rolls||2|
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook and stir beef in hot oil until brown, about 15 minutes; drain.
Add water, tomatoes (with liquid), onions, garlic, paprika, salt, bouillon, caraway seed and pepper.
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer for 1 hour.
Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes.
Add green peppers; cover and simmer until tender, 8 to 10 minutes.