Hungarian Goulash
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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