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Hungarian Goulash
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Source: Viking River Cruise
| Ingredients | |
| 3 tablespoons | pork lard or vegetable oil, ( pork fat is traditionally used) |
| 1 1/2 pounds | yellow onions, chopped |
| 1/4 cup | sweet Hungarian paprika |
| 1 1/2 punds beef (see note) cut into 1/2 inch pieces | |
| 5 cloves | garlic, minced |
| 2 | red bell peppers, seeded, membranes removed, cut into 1/2 inch chunks |
| 1 | yellow bell pepper, seeded membranes removed, cut into 1/2 inch chunks |
| 2 | tomatoes, diced |
| 2 | carrots, diced |
| 2 medium | potatoes, cut into 12 inch chunks |
| 5 cups | beef broth |
| 1 | bay leaf |
| 1 teaspoon | salt |
1/2 teaspooon freshly ground black pepper
Instructions
1. Heat the vegetaable oil in a Dutch oven over medium high heat and cook the onions until beginning to brown about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes ( see note ). Add salt to tast.
3. Seve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.
Notes
If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.
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