Recipe by Pa. Hiker
Ask most Hungarians about Gulyas and they will tell you: no tomatoes, no flour, no sour cream, lots of garlic! This is a full-flavored goulash - you will never miss the stuff you don't put in!
- 1⁄4 cup sweet paprika
- 1⁄4 cup hot paprika
- 2 1⁄2 lbs stewing beef, large cubed
- 2 large onions, diced
- 1 head garlic, minced
- 1⁄4 cup olive oil
- 2 lbs red potatoes, cubed
- 40 ounces beef stock
- 12 ounces wide egg noodles
- 1⁄4 cup butter, melted
Directions See How It's Made
- Mix both paprika's in a bowl.
- Coat the beef with the paprika and set aside.
- Coat the onion in the paprika.
- Put the beef, onion, garlic and olive oil in a large roasting pan, cover and toss to coat.
- Roast in pan, tossing occasionally, until beef is browned and onions are tender.
- Transfer meat and onion mixture into a dutch oven, add diced potatoes, and beef stock.
- On stove top bring everything to a boil, then lower to a simmer.
- Check it occasionally, if fat appears skim it off, otherwise stir gently.
- It is done when the meat is fully cooked, and the edges of the potatoes have rounded - do not overcook.
- When done, cook noodles and toss in melted butter, place on dishes and top with the gulyas.