Thursday, March 6, 2014

Hungarian Goulash Beef Stew

This delicious and tender goulash I have been making for years, a definite favorite in my house and I am sure will soon become a favorite of your's too..The meat so tender, the gravy is the best part of this dish. Don't forget the bread, you don't want to waste any of the amazing sauce. Enjoy!!!!


3 lbs stew meat (bite sized pieces)
1/4 cup oil
flour seasoned with salt and pepper to taste (enough to coat all of the stew meat)
1 large onion

2 garlic cloves, minced
1 tablespoon paprika
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 large red pepper, seeded and sliced into pieces
1 (15 ounce) can beef broth
2 Tablespoons tomato paste
1 cup sour cream


1  Coat the stew meat with flour and brown in the oil in a large pot on medium-high heat
2  Remove from pot and add the onion and red pepper to the drippings.
3  Sauté for 10 minutes until soft and translucent, then add the garlic and sauté for 3-4 minutes
4  Add meat, paprika,salt, pepper and beef broth and tomato paste. Stir until all combined.
5  Bring to a boil reduce heat and simmer for two hours covered until meat is tender.
6  Just before serving place sour cream in a small bowl
7  Slowly, whisk 1/2 cup of the hot gravy from the pot
8  Then stir the mixture into the beef mixture
9  Serve over buttered egg noodles

Slightly Adapted

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