hungarian goulash (sallye)

Name: HUNGARIAN GOULASH (SALLYE)
Prep time: 45 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: Hungarian
Ingredients: 2 tablespoon(s) bacon fat or olive oil; 3 cup(s) chopped onions; 2 clove(s) garlic, minced; 3 tablespoon(s) sweet hungarian paprika; 2 teaspoon(s) hot hungarian paprika (optional); 3 pound(s) boneless chuck roast cut into 1-1/2" cubes; - salt & freshly ground pepper to taste; 4 cup(s) low sodium chicken broth; 2 teaspoon(s) caraway seeds, ground; 2 cup(s) potatoes, peeled & diced into 1/2" cubes (about 12 oz); 2 cup(s) carrots, peeled & diced into 1/2" cubes; 1 large red pepper, diced; 3 large tomatoes, peeled, seeded & diced or 2/3 cup drained diced canned tomatoes; 2 tablespoon(s) fresh marjoram, chopped; - egg noodles & sour cream (optional)

(1 RATING)

140 Pinches

sallye bates

Austin, TX

Updated on Jan 13, 2013

Copied from Womans World. Someone was asking for this recipe, and by coincidence, it showed up in the magazine I just bought. Enjoy.

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prep time 45 Min

cook time 2 Hr 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons bacon fat or olive oil
3 cups chopped onions
2 cloves garlic, minced
3 tablespoons sweet hungarian paprika
2 teaspoons hot hungarian paprika (optional)
3 pounds boneless chuck roast cut into 1-1/2" cubes
- salt & freshly ground pepper to taste
4 cups low sodium chicken broth
2 teaspoons caraway seeds, ground
2 cups potatoes, peeled & diced into 1/2" cubes (about 12 oz)
2 cups carrots, peeled & diced into 1/2" cubes
1 large red pepper, diced
3 large tomatoes, peeled, seeded & diced or 2/3 cup drained diced canned tomatoes
2 tablespoons fresh marjoram, chopped
- egg noodles & sour cream (optional)

How To Make hungarian goulash (sallye)

Step 1

Heat fat in large Dutch oven over medium heat. Add onions and garlic, cooking for about 20 minutes until softened. Stir often to avoid burning.

Step 2

Stir in sweet paprika and hot paprika until onions are coated (1-2 minutes) Add meat, a little salt and a few grinds of pepper. Add 1/2 cup broth Cook on medium high heat until liquid is almost evaporated.
Step 3

Add caraway seeds and remaining broth. Bring to boi, reduce heat to low and cook, covered for about 1 hour or until meat is almost tender Skim and discard fat.
Step 4

Add potatoes, carrots, red pepper and tomatoes. Cook another 20 minutes or until potatoes are tender. Skim fat and discard
Step 5

Serve as is, or reduce until it thickens. To reduce, strain all solids from soup and place in large mixing bowl. Bring stock remaining in pot to boil and cook until reduced, then add back solids. Season with salt and pepper.
Step 6

Serve over cooked noodles with sour cream and marjoram.
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