Budapest Beef Goulash II
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Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."
- Ready In:
- 2hrs 40mins
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 small tomatoes, chopped
- 1 small green pepper, seeded and chopped
- 1 tablespoon sweet paprika
- 1 1⁄2 lbs beef chuck, cubed
- 1 teaspoon tomato paste
- 2 teaspoons salt
- 1 cup boiling water
- 2 large potatoes, diced
- Heat oil in a heavy 2 1/2-quart saucepan.
- Add onions and cook until golden brown, about 10 minutes.
- Add tomato, green pepper, paprika, beef, tomato paste and salt.
- Cook over medium heat, stirring, until beef loses its red color.
- Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours.
- Remove meat and set aside.
- Strain liquid.
- Discard solids and return liquid to pot.
- Return meat to pot.
- Add potatoes and simmer until tender, about 1 hour.
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I’ve made the Budapest Beef Goulash II twice from The NY Times Cookbook, with rave reviews both times. I did use bacon fat rather than the suggested substitution of oil. I also did NOT strain out the solids as the recipe calls for. Why waste all that goodness? It’s a great recipe, and it makes the house smell terrific!Reply