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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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There are a lot of different recipes for Hungarian Beef Goulash, but this is our version - we've made it many times over the years. I'm glad I can store the recipe here now - my tattered old recipe card has seen better days. Ingredients:
1/4 cup all-purpose flour |
1 tablespoon sweet hungarian paprika |
1 1/2 teaspoons salt |
1/2 teaspoon hot hungarian paprika |
1/2 teaspoon ground black pepper |
2 lbs beef stew meat, cut into 1 1/4-inch pieces |
4 tablespoons vegetable oil, divided |
1 large onion, chopped |
2 garlic cloves, minced |
28 ounces beef broth |
14 1/2 ounces stewed tomatoes, undrained |
1 cup water |
1 tablespoon dried marjoram, crushed |
3 cups medium egg noodles, uncooked (about 6 ounces) |
1 large green bell pepper, chopped |
sour cream |
Directions:
1. Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
2. Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
3. Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
4. Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
5. When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.
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