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.