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European Gulyas

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Gulyas is the hungarian goulash preparation made with beef and fresh veggies. Flavored with herbes and canned tomatoes, this hungarian gulyas is cooked with beef stock. With a little added sour cream this hungarian goulash makes one filling meal when paired with toasted bread rolls and mashed potatoes.
Ingredients
  Lean boneless stewing beef 1 Pound
  Lard 2 Tablespoon
  Onions 2 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and chopped
  Hungarian sweet paprika 2 Teaspoon
  Cayenne pepper 1 Dash
  Beef stock/Broth 3 Cup (48 tbs)
  Caraway seeds 1⁄2 Teaspoon
  Crumbled dried marjoram 1⁄2 Teaspoon
  Canned tomatoes 16 Ounce, broken up
  Potatoes 2 Medium, peeled and diced
  Carrots 2 Medium, peeled and sliced
  Red sweet peppers 2 , cleaned and cut into chunks (Green Peppers Can Be Substituted All Or In Part)
  Flour 2 Tablespoon
  Water 2 Tablespoon
  Sour cream 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Wipe beef with damp cloth; cut into 1-inch cubes.
Melt lard in Dutch oven or soup kettle.
Add beef; brown well on all sides.
Remove from pan with slotted spoon; reserve.
Add onions and garlic to pan; cook 4 minutes, stirring occasionally.
Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper, and reserved meat; stir well.
Bring to boil over moderate heat; reduce heat to low.
Cook, covered, 45 minutes.
Add tomatoes, potatoes, carrots, and peppers; stir well.
Return to boil; cover.
Cook 30 minutes.
Combine flour and 2 tablespoons water; stir to form smooth paste.
Add slowly to soup; stir well.
Cook over low heat; stir until thickened.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Beef

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