Hungarian Beef Goulash

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs boneless beef chuck, cut into 1-inch cubes
• 2 tablespoons bacon drippings
• 3 -4 cups beef stock (or beef broth)
• 1/2 cup red wine (merlot or cabernet or any good quality red wine)
• 1 bay leaf
• 3 -4 garlic cloves, minced
• 3 vidalia onions, coarsely chopped
• 1 green bell pepper, seeds and pith removed coarsely chopped
• 1 tablespoon caraway seed, toasted (optional)
• 2 tablespoons flour
• 2 tablespoons hungarian paprika (do not use spanish)
• 3 tablespoons butter, melted
• 1 teaspoon salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 (6 ounce) can tomato paste
• 4 -6 large red potatoes, cubed

Recipe

• 1 in a large skillet brown the meat with 2 tablespoons of bacon drippings. set aside.
• 2 in a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using.
• 3 bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
• 4 in a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. add the paste to the goulash stirring until well blended.
• 5 season with the salt and pepper and then add the tomato paste.
• 6 add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender.
• 7 remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.