Hungarian Gulyas (Goulash) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ask most Hungarians about Gulyas and they will tell you: no tomatoes, no flour, no sour cream, lots of garlic! This is a full-flavored goulash - you will never miss the stuff you don't put in! Ingredients:
1/4 cup sweet paprika |
1/4 cup hot paprika |
2 1/2 lbs stewing beef, large cubed |
2 large onions, diced |
1 head garlic, minced |
1/4 cup olive oil |
2 lbs red potatoes, cubed |
40 ounces beef stock |
12 ounces wide egg noodles |
1/4 cup butter, melted |
Directions:
1. Mix both paprika's in a bowl.
2. Coat the beef with the paprika and set aside.
3. Coat the onion in the paprika.
4. Put the beef, onion, garlic and olive oil in a large roasting pan, cover and toss to coat.
5. Roast in pan, tossing occasionally, until beef is browned and onions are tender.
6. Transfer meat and onion mixture into a dutch oven, add diced potatoes, and beef stock.
7. On stove top bring everything to a boil, then lower to a simmer.
8. Check it occasionally, if fat appears skim it off, otherwise stir gently.
9. It is done when the meat is fully cooked, and the edges of the potatoes have rounded - do not overcook.
10. When done, cook noodles and toss in melted butter, place on dishes and top with the gulyas.
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