Classic Hungarian Goulash
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the carrots, potatoes, celery, and more salt if necessary. You'll probably have to add more water too, say around 2- 3 cups.
  5. 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.
  6. Serve with sliced baguette or crusty chunks of bread for dipping.
  7. tablespoons vegetable oil
  8. medium onions, chopped
  9. cloves garlic, chopped
  10. /2 - 2 pounds of beef shoulder or sirloin, cut into 1-inch cubes
  11. - 3 medium russet potatoes, peeled and cut into bite-sized pieces
  12. tablespoon red paprika, Hungarian style if possible
  13. - 2 carrots, sliced
  14. - 2 celery stalks with leaves, sliced (optional)
  15. medium tomatoes, peeled and chopped or 1 tablespoon tomato paste
  16. green peppers, diced
  17. bay leaf
  18. salt and pepper to taste
  19. water
  20. 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.
  21. 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.
  22. 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.
  23. Add the carrots, potatoes, celery, and more salt if necessary. You'll probably have to add more water too, say around 2- 3 cups.
  24. 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.
  25. 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/