Hungarian Goulash I

The most common beef stew meat is chuck or round cuts.

Recipe Summary Hungarian Goulash I

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Ingredients | Beef Stew Meat Recipes Not Stew

⅓ cup vegetable oil

3 onions, sliced

2 tablespoons Hungarian sweet paprika

2 teaspoons salt

½ teaspoon ground black pepper

3 pounds beef stew meat, cut into 1 1/2 inch cubes

1 (6 ounce) can tomato paste

1 ½ cups water

1 clove garlic, minced

1 teaspoon salt

Directions

Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.

In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Info | Beef Stew Meat Recipes Not Stew

prep: 15 mins cook: 2 hrs total: 2 hrs 15 mins Servings: 8 Yield: 8 servings

TAG : Hungarian Goulash I

Soups, Stews and Chili Recipes, Stews, Goulash Recipes,