Hungarian Goulash
Hungarian Goulash is a fabulous old-world recipe with stew beef, tomatoes, peppers, onions, garlic, paprika, marjoram and caraway seeds. It's served over noodles. It's terrific for weeknight suppers.
Ingredients
- 2 lbs. beef stew meat
- 1/2 cup all-purpose flour
- 2 medium onions sliced and separated into rings
- 1 medium green pepper julienned
- 2-3 cloves garlic minced
- 1-2 tbsp. paprika (I used two tablespoons for the richest flavor)
- 2 tsp. sea salt
- 1 tsp. caraway seed
- 1 tsp. leaf marjoram
- 1/4 tsp. pepper
- 29 oz. can whole tomatoes
- 1 1/4 cups water
- 16 oz. pkg. Bow Ties or Egg Noodles (or pasta of your choice)
- avocado oil as needed for frying
- 1/3 cup all-purpose flour
- 2-3 tbsp. water
Instructions
- Coat beef cubes with ½ cup flour.
- Fry beef in Dutch oven in hot oil until no pink remains.
- Add onions, green pepper, garlic, paprika, salt, caraway seed, marjoram, pepper, tomatoes, and 1 ¼ cups water.
- Cover and simmer over low to medium heat for 2 hours, until beef is tender.
- Combine about 1/3 cup flour and enough water to make a thin paste.
- Stir flour mixture into goulash to thicken. Heat through.
- Serve over hot, cooked noodles.
- Garnish with parsley, if desired
Notes
Recipe adapted from Pillsbury cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!