hungarian goulash
(1 rating)
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Found this recipe years ago and it can be tweaked by adding veggies and new potatoes the last 30 minutes of cooking for a nice stew or keep it plain and spice it up with chipotle powder and serve over rice. The meat will melt in your mouth! Wonderful stew for winter, my family requests it often!
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
2 Hr
Ingredients For hungarian goulash
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3 lgspanish onions (yellow)
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2 1/2 lbstew meat (or cubed chuck roast 2.5 to 3 lb)
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2 Tbspsweet paprika
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2 tspsalt (additional 1 tsp if you need to add more after ingredients are combined)
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1/4 tspblack pepper
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6 oztomato paste (small can)
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1 1/2 cwater
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1 tspminced garlic (1 clove garlic)
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1/3 cvegetable oil
How To Make hungarian goulash
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1heat oil in large pot/dutch oven. Cook sliced onions until soft and then remove onions from pot and set aside.
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2combine sweet paprika, salt, and pepper. Coat meat with spices and add to dutch oven to brown meat on all sides.
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3Return onions to pot with meat, tomato paste, garlic, water. Simmer for 2 hours. Suggest serve with rice, butter noodles, or boiled red potatoes and choice of veggies on the side.
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4Optional for this recipe: substitute 1 1/2 c water for 1 c water and 1/2 c red wine. Diced veggies can be added last 30 minutes of cooking for more of a stew. 1tsp chipotle powder can be added for added heat. if you want more salt add 1 additional tsp in step 3 when water, tomato paste and garlic is added.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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