Wednesday, July 16, 2014

Hungarian Goulash

1 ½ lbs round steak
2 strips bacon
2 med sized onions, chopped
¾ c beef broth
1 ½ T Hungarian sweet paprika
¾ t salt
1 small green pepper
Sour cream to serve with
Hot buttered noodles

1.  Cut beef into 1 ½” cubes. Dice the bacon and put in heavy dutch oven. Saute over med to high heat until fat rendered. Add beef cubes. Brown slowly until richly browned on all sides.
2. Add onions. Cook 2-3 min or until onions are soft.
3. Add broth, paprika, salt & green pepper, blend well.
4. Cook slowly, covered without boiling for about 2 hours or until meat is very tender but not soft. Add more liquid if needed. Should not be soupy – add cornstarch or flour if needed. Add salt if needed.

Serve with sour cream over hot buttered noodles. Good served with cole slaw & French Bread

Makes 4 servings. For 8 servings: double ingredients but use only 1 ¼ c broth

No comments: