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Hungarian Goulash |
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Serves: 4 Print this Recipe1 pound beef chuck pot roast lean, cut in 1/2 " cubes 1 pound onions sliced 2 tablespoons salad oil 1 1/2 teaspoons paprika to 1 tablespoon Hungarian (according to you taste) 1/2 teaspoon salt 1 teaspoon marjoram 2 pinchs caraway seeds (optional) 2 garlic finely chopped 2 tablespoons tomato paste 1 10 1/2-ounce can beef broth 1/4 cup sour cream Cook onion and meat in oil until onion is limp and beef is browned. Add 1/4 cup water and the remaining ingredients except sour cream. Simmer 2 to 3 hours on top of the stove until the meat is tender. If the mixture becomes too dry, add more broth. Just before serving, add sour cream. Serve over noodles or homemade Hungarian Spaetzles. The Goulash may be poured over noodles or spaetzles and frozen. Defrost and bake until hot. Hungarian Goulash comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cheese Enchiladas Chicken Enchiladas Macaroni And Meat Casserole (Pastitsio) Cassoulet Steak And Kidney Pie Fillets Of Sole With Wine Sauce Ravioli Casserole Eggplant Casserole Old Fashioned Chicken Pot Pie Beef And Beer Hungarian Goulash Hungarian Spaetzles Pork With Sauerkraut Casserole Of Chicken, Peppers and Olives Cod With Potatoes, Onions And Olives Irish Lamb Stew |
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