Recipe by newbee
Used to share a flat for 6 months with an hungarian, and this recipe is pretty much the way he did it, still love it.
Top Review by teresas
We loved the nice rich flavor of this goulash...I made as posted but used both red and green bell peppers...the meat was so tender it melted in your mouth...I served it over Spatzle...delicious...thanks for posting it...it's a keeper! =)
- 2 -3 lbs stewing beef, cut into cubes
- 1⁄2 cup bacon, cut into small pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon caraway seed (less if you like)
- 1 bay leaf
- 1 -2 green peppers or 1 -2 red pepper, in 1 inch pieces
- 1 1⁄2 cups beef stock (or water with stock cubes see stock cubes info on package)
- 1 1⁄2 cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)
- 3 -4 cloves garlic, minced or in cut in small pieces
- 1 big onion, cut small
- some sour cream, if you like it creamier (optional)
- 1⁄2 teaspoon hot paprika, if you like it hot (optional)
Directions See How It's Made
- fry bacon pieces in a deep pan for some minutes until the fat comes out.
- brown beef in bacon fat with the bacon, stirring.
- add onion and garlic cloves and brown, stirring.
- add pepper pieces and paprika and stir.
- add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
- Take out bay leaf and add sour cream if you prefer it.
- Serve with buttered noodles or with some bread dumplings.