Tuesday, January 25, 2011

Hungarian Goulash

I started making this recipe probably close to 10yrs ago. I am fairly certain I saw it on the Martha Stewart show.

2.5 lbs beef stew meat
2.5 lbs onions, chopped
2 Tbsp oil
garlic powder
2 cups beef broth
1/4 cup paprika
egg noodles
sour cream

Season flour with salt, pepper and garlic powder in a shallow dish. Sorry, didn't measure this part (probably about a cup of flour and more seasoning than you think you need - helpful isn't it?)

Coat the bottom of a large pot (dutch oven or any large pot with a lid) with 2 Tbsp oil (you can use olive oil or whatever oil you like to cook with). Lightly toss the stew meat in the flour mixture (doesn't have to completely coat each piece). Working in batches, brown the meat in the pot and set aside.

Chop onions (they cook down a lot, so don't worry about large pieces). Once meat is all browned and set aside, cook onions in the pot until they start to become translucent. You are not trying to brown the onions or carmelize them, just sweating them (if some brown that is ok too). Cook about 10min, stirring occasionally. Add the beef broth, paprika and beef (with juices) back to the pot. Stir, reduce heat to med-low, cover with lid and cook for 2 1/2 hours.

I use hungarian paprika,
but there are several types of paprika, sweet and spicy, so whatever sounds good to you.

Serve over egg noodles and top with a dollop of sour cream.

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