Hungarian Goulash


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.




15 min


2 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level