1½ - 2 pounds of beef shoulder or sirloin, cut into 1-inch cubes
2 - 3 medium russet potatoes, peeled and cut into bite-sized pieces
1 tablespoon red paprika, Hungarian style if possible
1 - 2 carrots, sliced
1 - 2 celery stalks with leaves, sliced (optional)
2 medium tomatoes, peeled and chopped or 1 tablespoon tomato paste
2 green peppers, diced
1 bay leaf
salt and pepper to taste
water
Instructions
In a large pot, heat oil over medium heat and saute onions until golden brown. Sprinkle with paprika while stirring to prevent paprika from burning.
Add the beef and saute until browned. Let the beef simmer in its own juices while adding the garlic, salt and pepper, and bay leaf.
Pour enough water over the whole thing to cover the contents of the pot and let it simmer on low heat for about 1½ hours.
Add the carrots, potatoes, celery, and more salt if necessary. You'll probably have to add more water too, say around 2- 3 cups.
When the vegetables and meat are tender, add the tomato or tomato paste and the green peppers. Cook on low heat for another few minutes, removing the lid of the pot if you want the soup to be thicker.
Serve with sliced baguette or crusty chunks of bread for dipping.
tablespoons vegetable oil
medium onions, chopped
cloves garlic, chopped
/2 - 2 pounds of beef shoulder or sirloin, cut into 1-inch cubes
- 3 medium russet potatoes, peeled and cut into bite-sized pieces
tablespoon red paprika, Hungarian style if possible
- 2 carrots, sliced
- 2 celery stalks with leaves, sliced (optional)
medium tomatoes, peeled and chopped or 1 tablespoon tomato paste
green peppers, diced
bay leaf
salt and pepper to taste
water
In a large pot, heat oil over medium heat and saute onions until golden brown. Sprinkle with paprika while stirring to prevent paprika from burning.
Add the beef and saute until browned. Let the beef simmer in its own juices while adding the garlic, salt and pepper, and bay leaf.
Pour enough water over the whole thing to cover the contents of the pot and let it simmer on low heat for about 1½ hours.
Add the carrots, potatoes, celery, and more salt if necessary. You'll probably have to add more water too, say around 2- 3 cups.
When the vegetables and meat are tender, add the tomato or tomato paste and the green peppers. Cook on low heat for another few minutes, removing the lid of the pot if you want the soup to be thicker.
Serve with sliced baguette or crusty chunks of bread for dipping.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/06/06/gaga-for-goulash/