Prep 20 mins
Cook 1 hr 30 mins
Hearty, inexpensive stew. Leftovers last very well in the fridge.
- 793.78 g beef, shank is best,cut into small pieces
- 29.58-44.37 ml oil
- 2 finely chopped onions
- 1 clove garlic, crushed
- 1 tomatoes, peeled
- 1 red peppers or 1 green pepper, sliced
- 14.79 ml paprika
- 0.25 ml caraway seed
- Sauté the onions in heated oil.
- Sprinkle with caraway seeds and salt.
- Add the beef and brown well.
- Lower the heat and cover.
- Steam for a few minutes.
- Add the paprika and mix well.
- Add a little water and bring it to a boil.
- Lower the heat again.
- When the meat is ¾ cooked, add the green pepper, garlic, and tomato.
- Simmer, at moderate heat, until the meat is tender.
- If needed, add a little water from time to time.
- Serve with potato or pasta.
- A cucumber salad is a nice accompaniment.
- Lamb or pork can also be substituted for the beef.
I made this almost according to directions did not have fresh tomato so used a small can of crushed tomatoes. It made a very nice family meal. Served it with boiled red potatoes and coleslaw.
My Great Aunt made goulash from a recipe handed down to her from her mother, my Great-Grandma who came from the old country when she was 16. When asked why there weren't tomatoes in it, my Aunt frowned and said, "Authentic Goulash does NOT have tomato of any kind". OOPS!! I quickly apologized to her for my faux pas. HEHE Apparently tomato was added once it arrived in this country. I just thought someone might find this interesting. :)