Beef Goulash Hunter Style With Noodles
|Cubed stewing beef||2 Pound|
|Onions||1 Cup (16 tbs), thinly sliced|
|Sliced celery||1 Cup (16 tbs)|
|Green peppers||1 Cup (16 tbs), cut into strips|
|Garlic||1 Clove (5 gm), crushed|
|Salt||1 1⁄2 Teaspoon|
|Tomato paste||2 Tablespoon|
|Canned undiluted bouillon||10 Ounce|
|Sliced carrots||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
In a deep skillet or a Dutch oven, with a lid, brown stewing beef in oil.
Remove the meat.
In the pan juices, saute onion, celery, green pepper and garlic for approximately 3 minutes.
Stir in paprika, salt pepper, bay leaf, tomato paste, bouillon and carrots.
Return meat to skillet; bring to a boil; reduce the heat and simmer, covered, 11/2 to 2 hours or until the meat is tender.
You can do this recipe ahead and freeze it, but just before serving time, heat it through, keeping the heat low and stirring in sour cream.
Serve with buttered noodles and a tossed salad.
This excellent recipe is especially good when made with Moose meat.