Hungarian Goulash

  • 17 mins
  • 14 ingredients

Ingredients

  • 2 lbs beef stew meat
  • 1/4 cup flour
  • 2-3 medium onions, sliced
  • 2 tbs oil
  • 3 tbs paprika
  • kosher salt and black pepper to taste
  • 2 tsp marjoram leaves
  • 1 medium green pepper chopped
  • 4 garlic cloves, minced
  • 1/2 cup chicken stock
  • 2 cups tomatoes, undrained
  • 3 tbs flour
  • 1/2 cup chicken stock
  • 6-8 dried and reconstituted alepo peppers
  • In a large bowl or plastic bag, coat beef cubes with 1/4 cup flour.
  • In a large skillet or dutch oven, brown meat and onions in hot oil.
  • Stir in paprika, salt, pepper, marjoram, green pepper, garlic, 1/2 cup chicken stock and tomatoes. Heat until boiling, then reduce heat to a simmer.
  • Cook covered for 2 hours or until meat is tender.
  • Combine 3 tbs flour with 1/2 cup chicken stock and stir into hot liquid.
  • Heat mixture until it boils and thickens, stirring constantly.
  • Serve over noodles or potatoes.

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