Dave's Hungarian Goulash
Hungarian Goulash is one of my favorite beef stews. Over the years, I have learned that there are kinds of different ways people make this dish. This Hungarian Goulash Recipe is my version of a dish. It is based on years of tweaking and experimenting on my part.
Ingredients
- 3 lbs chuck roast or other stew meat cut into 1 lb steaks
- 4 tablespoons flour
- 4 tablespoons butter or lard
- 2 onions one diced, one finely processed
- 4 carrots diced
- 5 cloves diced garlic
- 3 red/orange/yellow peppers diced
- 1/3 cup sweet Hungarian paprika
- 1-2 teaspoon cayenne optional
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 potatoes peeled and cubed
- 14.5 oz can diced tomatoes or two fresh tomatoes diced
- 3 cups chicken stock
- 1 cup white wine
- 2 bay leaves
Instructions
- Season beef with salt and pepper and coat with flour. Heat butter/lard in Dutch oven. Process one onion in food processor and add to Dutch Oven. Brown beef on all sides and set aside.
- Add diced onion, garlic, peppers, paprika, cayenne and carrots and cook for about 8 minutes.
- Add potatoes, chicken stock, wine, bay leaves, tomatoes, salt and pepper. Bring to a boil. Cut beef into ½ inch cubes. Reduce heat and add to Dutch oven. Cover and simmer for an hour. Uncover and cook for another 45 minutes to hour until beef is tender.
- Serve with egg noodles.