Recipe

Hungarian Beef Goulash Recipe

	Rodeogirl73 / All my dishes 2 years, 4 months ago It's delicious. Also being 1/2 Austrian/German hertiage, it's one of my family recipes. Prep:50m Cook:120m Servings:5	Rodeogirl73
	beef hungarian spicy hot

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Ingredients

1 strip bacon

2 onions, medium dice

1 tablespoon olive oil

2 1/2 pounds stewing beef, cut into 1/2-inch cubes

1 garlic clove

Pinch caraway seeds

2 tablespoons good quality sweet paprika (see cook's note)

2 cups warm water

2 cubes beef bouillon

2 whole canned tomatoes, chopped

1 green bell pepper

4 or 5 potatoes

2 tablespoons sour cream, plus more for plating

1 pound prepared spaetzle, as an accompaniment

Directions

In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.

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Comments

mrgresch 1 year, 4 months ago said:
Nice job!

anklefrog 1 year ago said:
YUM!!! As an Austrian who loves Goulash I gotte try this version...slightly different than the one I use! And you can never go wrong with Spaetzle!

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