Hungarian Goulash
- 4 pounds beef from the neck or shoulder
- 2 onions, minced
- Garlic chopped
- Salt and pepper, paprika
- 2 tablespoons flour
- 1 quart stock
- 2 tablespoons tomato puree or past
- 2 fresh tomatoes
- 2 carrots diced
- 2 large potatoes diced
- 1 teaspoon chopped parsley
Cut the meat in 2-inch cubes. Place in a frying pan with 1 tablespoon of lard and brown for a few minutes (be patient, you rascal). Remove the meat and place in a stew pan. Add the onions, little garlic, salt, pepper, paprika, and flour. Mix this well together. Add stock, tomato puree chopped fresh tomatoes and bring to the boiling point. Then add carrots and cook for about 1 hour. Next add the potatoes, and cook till tender.
Place the stew in a serving dish, delicately sprinkle with chopped parsley and serve like a rascal with a smile on your face. Serves 6.
Place the stew in a serving dish, delicately sprinkle with chopped parsley and serve like a rascal with a smile on your face. Serves 6.
Submitted by May 27, 2009
20 min
60 min
80 min