Recipe by Sue Lau
Rib-sticking comfort food. Nice and creamy. Make sure you have the mild sweet Hungarian paprika. It works out best. :)
Top Review by BarnabasTarnai
Well, I'd rather not rate this recipe misleadingly called "Hungarian Goulash" - because it doesn't even resemble what we call "goulash" (or gulyas, to use the original Hungarian spelling) here in Hungary. Trust me, I know what I'm talking about: I'm 100% Hungarian! Although it _is_ true that gulyas has many variations, but this recipe is so far from it that it doesn't deserve the name. From the description, it might a very nice dish - but _not_ goulash/gulyas. It's like football and soccer - both are team sports, that's all the similarities. Sorry, folks!
- vegetable oil cooking spray
- 2 lbs boneless beef chuck, cut into 1/2-1 inch cubes
- 2 -3 tablespoons flour
- 1 medium onion, chopped very small
- 1 green bell pepper, chopped very small
- 2 teaspoons minced garlic
- 1⁄2 teaspoon pepper
- 3 tablespoons sweet Hungarian paprika (not the hot kind)
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) container sour cream
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Dredge meat in enough flour to coat.
- Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
- Spray 2 1/2qt.casserole dish with cooking spray.
- Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
- Stir in tomatoes.
- Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
- Place sour cream in bowl.
- Stir some of goulash sauce into sour cream, mixing well.
- Stir blended sour cream back into goulash, stirring to incorporate.
- Bake 30 minutes more, or until meat is tender.
- Serve with cooked egg noodles.