Budapest Beef Goulash II
Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 2
- 1
- 1
- 1tablespoon sweet paprika
- 1 1⁄2
- 1teaspoon tomato paste
- 2teaspoons salt
- 1cup boiling water
- 2
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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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