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City of Portland
Hungarian Beef Goulash

2 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons bacon drippings
3 -4 cups beef stock (or beef broth)
12 cup red wine (Merlot or Cabernet or any good quality red wine)
1 bay leaf
3 -4 garlic cloves, minced
3 vidalia onions, coarsely chopped
1 green bell pepper, seeds and pith removed coarsely chopped
1 tablespoon caraway seed, toasted (optional)
2 tablespoons flour
2 tablespoons Hungarian paprika (Do not use Spanish)
3 tablespoons butter, melted
1 teaspoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 (6 ounce) can tomato paste
4 -6 large red potatoes, cubed


In a large skillet brown the meat with 2 tablespoons of bacon drippings. Set aside. In a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using. Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. In a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. Add the paste to the goulash stirring until well blended. Season with the salt and pepper and then add the tomato paste. Add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender. Remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.

Source: www.food.com