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Hungarian Goulash Freezer Recipe
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| 4 lbs | stew beef, cut in 2" cubes |
| oil | |
| salt, to taste | |
| paprika, to taste | |
| pepper, to taste | |
| 4 cloves | garlic, minced |
| 2 cans | tomato paste |
| 8 cloves | allspice |
| 1 cup | water |
| 4 large | potatoes, quartered (on serving day) |
Brown stew beef in cooking oil in large skillet, then season beef with salt, paprika and pepper. In a small bowl combine garlic, tomato paste, cloves and water, stirring well then add to skillet. Simmer for 2 hours, then cool. Divide into 3 freezer containers.
On cooking day:
Defrost then cook over medium heat for 15 minutes then add potatoes. Simmer 45 minutes or until potatoes are tender and goulash is heated through.
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