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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe goes back years, the beef may be replaced with small meatballs, just pan-fry the meatballs slightly before cooking them with the other ingredients. Ingredients:
2 lbs sirloin beef |
6 slices bacon, chopped |
2 medium onions, sliced |
1 tablespoon paprika |
1/2 teaspoon crushed red pepper flakes (or adjust to taste) |
salt & freshly ground black pepper (i use seasoned salt) |
4 garlic cloves, finely chopped |
1 large green pepper, chopped |
1 (19 ounce) can tomatoes |
2 tablespoons flour |
1 cup sour cream |
Directions:
1. Cut beef into bite-sized cubes.
2. In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
3. In the same pan; add onion and garlic, saute until softened.
4. Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
5. Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
6. Just before serving mix the flour and the sour cream together, and stir into the goulash.
7. Cook and stir 1-2 minutes until well combined (do not boil).
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