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Hungarian Goulash

Chef.at.Home's picture
Ingredients
  Bone in chuck roast 1
  Butter/Margarine 4 Tablespoon
  Onions 2 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Paprika 1 Tablespoon
  Salt 2 Teaspoon
  Caraway seeds 12 Teaspoon
  Ripe tomatoes 4 Medium, chopped
  Dry red wine 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Water 1 Cup (16 tbs)
  Cooked noodles 1 Cup (16 tbs)
Directions

1. Trim bone and fat from beef; cut beef into 1-inch cubes; brown, part at a time, in butter or margarine in a kettle or Dutch oven; remove beef cubes as they brown; reserve.
2. Saute' onions and garlic in drippings in kettle until soft. Stir in paprika, salt and caraway seeds; cook 1 minute. Stir in tomatoes, wine and reserved beef cubes. Heat to boiling; reduce heat; cover. Simmer 1 hour and 15 minutes, or until beef is tender.
3. Blend flour with a little water in a cup to make a smooth paste; stir into bubbling goulash; cook, stirring constantly, until mixture thickens and bubbles 1 minute.

Recipe Summary

Cuisine: 
European
Method: 
Blending
Ingredient: 
Beef

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