Hungarian Goulash

Submitted by Rich Williams (‘62)
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Ingredients:

 It can be made with cheaper cuts of beef and will still turn out very tender. If the stew gets too thick, add a little water while cooking. Garnish with sour cream.

Ingredients

  • ⅓ cup vegetable oil
  • 3 onions, sliced
  • 2 tablespoons Hungarian sweet paprika
  • 3 teaspoons salt, divided
  • ½ teaspoon ground black pepper
  • 3 pounds beef stew meat, cut into 1 1/2 inch cubes
  • 1 ½ cups water
  • 1 (6 ounce) can tomato paste
  • 1 clove garlic, minced

Cooking Instructions:

  1. Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
  2. Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
  3. Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.