Budapest Beef Goulash II

Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."

Ready In:
2hrs 40mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Chocolatl
Contributor
@Chocolatl
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"Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat.""
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  1. David A.
    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
  2. Chocolatl
    Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."
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