Friday, August 24, 2007

Hungarian Goulash

Every family has it's own variation on this Austro-Hungarian dish. This is just one variation, and we are sure that it will satisfy..


  • ¼ cup shortening (such as half butter and half light olive oil)
  • 4 cups of coarsely chopped onions
  • 2 lb of chuck beef, cut into 1" cubes
  • 1 small tomato. chopped
  • 1 Tablespoon paprika, make that genuine sweet Hungarian paprika SZEGED
  • 1 small green pepper, seeded and chopped fine
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 cup boiling water
  • 2 large raw potatoes, cubed


  1. In a heavy 2½ quart saucepan heat the fat, add the onions and cook until golden brown
  2. Add the tomato, green pepper, paprika, beef and salt
  3. Cook, stirring, over medium heat until the meat loses its redness
  4. Reduce the heat and add the water, cover and simmer 1½ hours
  5. Add the potatoes and simmer until tender, about one more hour. If necessary add some water during cooking
  6. Remove bay leaves and adjust seasoning to taste

    Serve with fresh French bread and red wine.. serves 5 - 6

Your meal may not look exactly like the illustration..

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