Hungarian Goulash
Source of Recipe
net
List of Ingredients
Hungarian Goulash
4 pounds beef top round (cut into 1/2-inch cubes)
Flour to coat meat
4 tablespoons olive oil
3 cups chopped green bell pepper (cut into 1/2-inch cubes)
3 cups chopped onions (cut into 1/2-inch cubes)
1/2 cup (1 stick) butter
1/2 cup flour
4 cups beef stock 2 tablespoons beef base
4 cups red wine
1/2 cup Hungarian paprika
2 tablespoons minced fresh garlic
2 tablespoons granulated garlic
2 tablespoons coarsely ground black pepper
4 to 6 bay leaves
Salt to taste
Dredge meat through flour, then brown in oil over medium-high heat, stirring often. After meat is lightly browned on most sides, add pepper and onions. Cook 10 minutes. Add butter and flour to mixture and mix well. Add stock, base, wine, paprika, fresh and granulated garlic, black pepper and bay leaves; mix well.
Reduce heat to a simmer and cook until meat is very tender and liquid is reduced to a stewlike consistency, 45 to 60 minutes. Add salt to taste. Makes about 10 servings
Recipe
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