Side Pannel
Hungarian Goulash-ii
Hungarian Goulash-ii
- Recipe Submitted by Foodie girl on 06/11/2014
Category: Main Dish
Ingredients List
- 1 strip bacon
- 2 onions, medium dice
- 1 tablespoon olive oil
- 2 1/2 pounds stewing beef or pork, cut into 1/2-inch cubes
- 1 garlic clove, minced
- 2 tablespoons good quality sweet Hungarian paprika
- 2 cups beef or vegetable broth
- 1- 28oz can of crushed tomatoes
- 1 green bell pepper, seeded and chopped
- 1/4 cup sour cream
Directions
In a cold, heavy 6 to 8-quart stewing pot or dutch oven, 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.
Add the minced garlic and allow to saute for about a minute. Remove the pot from heat and stir in paprika with a wooden spoon. Once the paprika is absorbed, add the beef or vegetable broth and crushed tomatoes. Cover pot and cook over low heat for about 1 hour.
After 1 hour of braising, add the green pepper. Simmer slowly for another 30 minutes.
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 homemade spaetzle on the side, adding an extra dollop of sour cream to each plate.
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.
Add the minced garlic and allow to saute for about a minute. Remove the pot from heat and stir in paprika with a wooden spoon. Once the paprika is absorbed, add the beef or vegetable broth and crushed tomatoes. Cover pot and cook over low heat for about 1 hour.
After 1 hour of braising, add the green pepper. Simmer slowly for another 30 minutes.
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 homemade spaetzle on the side, adding an extra dollop of sour cream to each plate.
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