Are you interested in discovering a new recipe? Find out how to cook the perfect Hungarian Goulash! It’s a spicy way to dress up stew beef, it’s spicy but not mouth-burning. You can use also cheaper cuts of beef, and it will come out even more tender!
Ingredients
- 1/3 cup (75ml) vegetable oil
- 1/2 teaspoon ground black pepper
- 3 pounds (1,36kg) beef stew meat, cut into 1 1/2 inch (4cm) cubes
- 3 sliced onions1 (6 ounce) can tomato paste (170g)
- 1 clove garlic, minced
- 1 1/2 cups (340ml) water
- 2 tablespoons Hungarian sweet paprika
- Salt
Directions
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.
- Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally for 1 1/2 to 2 hours, or until meat is tender.
- You can garnish your goulash with sour cream.
Jó étvágyat! Enjoy!
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