Hungarian Beef Goulash Aka porkolt |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad. Ingredients:
2 tablespoons corn oil |
1 lb lean beef (cut into 3/4-inch cubes) |
1 medium onion, chopped (about 1 cup) |
1/2 cup chopped red bell pepper |
1/2 teaspoon ground cumin |
1 tablespoon hungarian paprika |
2 -4 cups water |
1 teaspoon vegeta food seasoning salt or 1 beef bouillon cube |
1 teaspoon salt (to taste) |
1/2 cup tomato sauce |
2 -3 pressed garlic cloves |
1/3 cup red wine |
Directions:
1. Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
2. Cover and reduce heat to low.
3. Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
4. Add Vegeta, or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.
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