GRANDPA'S HUNGARIAN GOULASH

marti

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GRANDPA'S HUNGARIAN GOULASH

From cooks.com

2 1/2 lbs beef stew meat

1 bell pepper (chopped)

2 slices of bacon (chopped coarsely)

1 small onion (chopped)

sweet Hungarian paprika

1/2 cup dry white wine

salt

pepper

beef bouillon cubes, to taste

1 package egg noodles

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted),

then remove, drain.

Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).

Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed.

Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).

Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.

Thicken gravy with flour. Add beef to gravy and serve over egg noodles.

Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.

Submitted by: Stacie Vallario
 
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