Easy Beef Goulash With Dry Red Wine
|Boneless beef chuck||4 Pound, cut in 1 1/2 -inch cubes|
|Water/Dry red wine||1 Cup (16 tbs)|
|Bacon drippings/Butter||2 Tablespoon|
|Onions||6 Medium, chopped|
|Hungarian paprika||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Green peppers||2 , coarsely chopped|
Using a heavy frying pan and a heavy pan or Dutch oven and dividing the meat between them, brown meat in its own fat slowly and thoroughly on all sides.
Transfer browned meat cubes in the frying pan to the Dutch oven; rinse the frying pan with 1 cup water and add to meat.
Cover Dutch oven and start to simmer meat.
Meanwhile heat drippings or butter in the frying pan; add onions and cook slowly, stirring often, until lightly browned.
Stir in paprika and salt, and add to meat with green pepper, if used.
Continue cooking, slowly, without letting it boil, for 2 to 3 hours, or until meat is very tender, not soft.
Add more liquid if needed during cooking, but it should not be soupy.
Taste and add more salt, if needed.
Goulash is equally good reheated.
Serving size: Complete recipe
Calories 5251 Calories from Fat 3224
% Daily Value*
Total Fat 358 g550.2%
Saturated Fat 145.8 g728.8%
Trans Fat 0 g
Cholesterol 1227.7 mg409.2%
Sodium 4254 mg177.3%
Total Carbohydrates 130 g43.2%
Dietary Fiber 26.2 g104.8%
Sugars 59.6 g
Protein 365 g730.5%
Vitamin A 30.1% Vitamin C 555.1%
Calcium 62.5% Iron 189%
*Based on a 2000 Calorie diet