GOULASH WITH GREEN PEPPERS & NOODLES

marti

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GOULASH WITH GREEN PEPPERS & NOODLES

From cooks.com

1 1/2 lbs. boneless beef chuck

2 strips bacon

2 med. sized onions, chopped

3/4 c. red wine or beef broth

1 1/2 tbsp. sweet paprika

3/4 tsp. salt

1 sm. green pepper

Sour cream to serve with goulash

Hot buttered noodles

Cut beef into 1 1/2" cubes. Dice the bacon and put into heavy Dutch oven. Saute over medium to high heat until fat is rendered out. Add beef cubes. Brown

slowly until rich browned on all sides. Add the onions. Cook 2 to 3 minutes or until onions are softened. Add the red wine or broth, paprika, salt and

green pepper, blending to boil, for about 2 hours or until meat is very tender but not soft. Add more liquid if needed. It should be soupy. Taste and add

more salt if needed. Serve with sour cream to spoon over individual portions. Spoon over hot buttered noodles. 4 servings.

TIPS: Goulash can be made the day before; the flavor improves when reheated. You may add potatoes if desired, adding them 30 minutes before goulash is

done. If adding potatoes, do not serve with noodles.

Good served with cole slaw, hot buttered noodles, hot French bread.



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