Beef, Soups and Stews

Beef Goulash

  • 3 tablespoons Vegetable oil
  • 3 Medium-size Onions, sliced thin
  • 1 Green pepper thinly sliced
  • 2 pounds Chuck of beef, cut for stew
  • 2 tablespoons Hungarian sweet paprika
  • 2 tablespoons Flour
  • 1 8 oz can Tomatoes, minced
  • 3 tablespoons Tomato paste
  • 3 cups Beef or chicken stock
  • ~ Salt and pepper to taste

    • There are dozens of goulash variations containing anything from sauerkraut to sour cream. Even in its country country of origin, Hungarian goulash is served in countless forms. In all of the versions, however, you'll find a pronounced flavor of paprika and a thick gravy crowded with more getetables than stock. Use chuck of beef cut into 1-inch cubes.

    Sauté the onions and green pepper in the oil until the onions turn deep yellow. Remove the vegetables and set aside. Putthe meat in the pot and sauté until themeat is brown, adding more oil if necessary to keep meat from sticking. Returnthe onions and green pepper to the pot. Stir in the paprika and flour, mixing well. Add the tomatoes, tomato paste and stock. Mix well. Simmer slowly untilmeat is tender, about 2-1.2 hours. Season to taste with salt and pepper.

    Serve with noodles.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!