Hungarian Goulash
With nice chunks of brown meat swimming in a brown gravy, this dish is very appealing. The richness of the paprika and the bay leaf fills the kitchen with pleasant aromas.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Ingredients
- 3 lbs. Kosher beef stew meat, cut in large chunks
- 1/3 cup oil
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1 clove garlic chopped
- 1 medium onion, peeled and sliced into rings
- 1 bay leaf
- 2-3 large carrots, peeled and cut into medium chunks
- 1 1/2 cups beef stock or broth or 6 oz. tomato paste and 1 1/2 cups water
Instructions
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In a large stock pot heat oil and add onions and saute until soft. Remove onions and set aside. Combine paprika, salt, pepper and flour in a deep bowl. Dredge the beef in the flour. You may have to add a little oil to the stock pot. Add the meat and brown on all sides.
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When completely brown add the onions back into the pot. Add the bay leaf, carrots and the beef stock. Stir and cover. Cook on low heat for about 1 1/2 hours. Check often. If more liquid is needed you can add some stock. When meat is tender remove from heat. It may take more time to cook.
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Remember to remove the bay leaf before serving. This goes great with wide noodles. Add some crusty bread to soak up the broth.