Hungarian Goulash With Red Wine

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 -3 lbs stewing beef, cut into cubes
• 1/2 cup bacon, cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sweet hungarian paprika
• 1 tablespoon caraway seed (less if you like)
• 1 bay leaf
• 1 -2 green peppers or 1 -2 red pepper, in 1 inch pieces
• 1 1/2 cups beef stock (or water with stock cubes see stock cubes info on package)
• 1 1/2 cups of a dry red wine (the more flavour the better, if i don't have wine i increase the stock amount and add a bit of vineg)
• 3 -4 cloves garlic, minced or in cut in small pieces
• 1 big onion, cut small
• some sour cream, if you like it creamier (optional)
• 1/2 teaspoon hot paprika, if you like it hot (optional)

Recipe

• 1 fry bacon pieces in a deep pan for some minutes until the fat comes out.
• 2 brown beef in bacon fat with the bacon, stirring.
• 3 add onion and garlic cloves and brown, stirring.
• 4 add pepper pieces and paprika and stir.
• 5 add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
• 6 take out bay leaf and add sour cream if you prefer it.
• 7 serve with buttered noodles or with some bread dumplings.