Hungarian Goulash
Chunks of brown meat in a Brown Gravy
What you will need
3 lbs.beef stew meat, cut in large chunks
1/3 cup oil
1 tsp. Kosher salt
1/2 tsp. black pepper
1 clove garlic chopped
1 medium onion, peeled and sliced into rings
1 bay leaf
2-3 large carrots, peeled and cut into medium chunks
1 1/2 cups beef stock or broth or 6 oz. tomato paste and 1 1/2 cups water
(Nutritional facts 255 calories, 5.44 g fat, 26.31 g carbohydrates, 29.16 g protein, undefined mg cholesterol, 16 mg sodium)How to cook
1
In a large stock pot heat oil and add onions and saute until soft. Remove onions and set aside. Combine paprika, salt, pepper and flour in a deep bowl. Dredge the beef in the flour. You may have to add a little oil to the stock pot. Add the meat and brown on all sides.
2
When completely brown add the onions back into the pot. Add the bay leaf, carrots and the beef stock. Stir and cover. Cook on low heat for about 1 1/2 hours. Check often. If more liquid is needed you can add some stock. When meat is tender remove from heat. It may take more time to cook.
3
Remember to remove the bay leaf before serving. This goes great with wide noodles. Add some crusty bread to soak up the broth.
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