| This recipe is liked by 0 person(s). |
Goulash
Nb persons: 0
Yield: 4
Preparation time: 1/2 hour
Total time: 4 hours
Source:
| 2 lbs. | beef, stew meat?, cut into 2" chunks, dredged in flour |
| 1/4 lb | smoked bacon, finely chopped |
| 1 large | yellow onion, finely chopped |
| 1 tbsp. | hot paprika |
| 11/2 tbsp. | paprika |
| 1 can | beef broth |
| 1/4 tsp | dried ground thyme |
| 1/4 tsp | dry mustard |
| 1/2 tsp | ground allspice |
| 2 | bay leaves, large |
| 2 cloves | garlic, finely chopped |
| 1 can | diced tomatoes, including juice |
| 1 | tomato bouillon |
| 1 bottle | red wine, preferably cab, drink part of it |
| salt | |
| freshly ground black pepper | |
| 4oz | sour cream |
Put bacon into a large pot over medium heat; cook until crisp, 6–8 minutes.
Add onions and cook until softened, 6–8 minutes.
Increase heat to medium-high and cook meat until just browned, 8–10 minutes.
Brown dredged beef with bacon and onions, removing meet as it browns to make room for more meat
Stir in 1 can beef broth, wine (1/4 bottle or so, save some for later and to drink) paprikas, thyme, mustard, allspice, bay leaves, garlic, tomatoes, and peppers; reduce heat to medium-low.
Simmer, covered, until beef is just tender, about 2 hours.
Uncover pot, add more wine if needed and salt to taste, and cook until beef is very tender and liquid has thickened, about 1 1?2 hours more.
Stir in Sour Cream.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe