[RECIPE] Goulash

Published by @app103 on 2017-10-17

Shopping list:

  • 2 lbs yellow onions, chopped
  • olive oil
  • 2.5-3 lbs beef chuck cubes
  • 5 cloves of garlic
  • hot Hungarian paprika *
  • sweet Hungarian paprika
  • 3 red and 2 yellow sweet bell peppers
  • 3 ripe tomatoes
  • 2 large carrots
  • 2 turnips
  • 2 quart unsalted beef stock
  • bay leaves
  • caraway seeds
  • cranberry wine (or a dry white wine, such as Pinot Grigio) *
  • red wine vinegar or cider vinegar *
  • elbow macaroni
  • rye bread

Directions:

  • 2 lbs yellow onions, chopped
  • 1/4 cup olive oil

Cook onions in oil till translucent and they begin to brown. Remove from pot and set aside.

  • 2.5-3 lbs beef chuck cubes, cut small.
  • 5 cloves of garlic
  • 1/4 cup olive oil
  • 1/4 cup hot Hungarian paprika *
  • 1/4 cup sweet Hungarian paprika

Combine in pot and cook till beef is well browned.

Stir the onions back in and cook for about 5 minutes longer.

  • 3 red and 2 yellow sweet bell peppers, cut up
  • 3 ripe tomatoes, diced
  • 2 large carrots, sliced
  • 2 turnips, diced
  • 2 quart unsalted beef stock, divided
  • 2 bay leaves
  • 2 tsp caraway seeds
  • 1 cup cranberry wine (or a dry white wine, such as Pinot Grigio) *
  • 2 TBS red wine vinegar or cider vinegar *

Add 1 quart beef stock and remaining ingredients to pot and simmer 90 minutes.
Add the remaining quart of beef stock once volume has reduced enough to fit it in the pot.
Add 1/2 package cooked elbow macaroni.
Serve with rye bread.


NOTES:

  1. If you don’t like spicy food, you can use all sweet paprika, or reduce the hot paprika and increase the sweet paprika.
  2. The wine and vinegar make up for the lack of salt in this recipe: If you use salt, you can omit them, if you wish.

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