Goulash Base Recipe (Hungarian)

Submitted by LEGG Gustafson

"From The Hungarian Cookbook, 1973"

 

• Ready In: 3hrs
• Ingredients: 15

ingredients

• 1 1⁄2 lbs boneless pot roast or 1 1/2 lbs chuck beef roast, cut into 1 1/2 inch pieces
• 2 cups beef broth
• 4 slices bacon
• 1 1⁄2 cups chopped onions (about 3 medium sized.)
• 1 tablespoon hungarian style sweet paprika
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon ground pepper
• 1⁄8 teaspoon marjoram
• 1⁄4 cup chopped green pepper
• 3⁄4 cup dry white wine or 3/4 cup broth
• 1⁄2 cup water
• 1⁄4 cup all-purpose flour
• 1 tablespoon butter
• 1⁄2 teaspoon paprika
• 1 tablespoon water

directions

1. Cook bacon slowly in Dutch oven or 3 quart sauce pot until bacon is lightly browned. Remove bacon with slotted spoon and put aside for later.
2. Add onion to bacon fat and cook over medium heat until almost tender, remove onion and add to bacon set aside.
3. Add meat to bacon fat and slowly brown on all sides. Sprinkle paprika, salt pepper and majoram over browned meat.
4. Stir in bacon onion mixture with chopped green pepper.
5. Slowly pour in broth and wine and bring to boiling. Reduce heat and simmer 2 to 2 1/2 hours.
6. Remove meat with slotted spoon
7. To thicken cooking liquid, mix flour and water and add one half of the mixture to the pot. Bring to boiling. Gradually add remaining flour water mixture to attain desired consistency. Bring to boiling after each addition. After final additon cook 3-5 minutes longer.
8. Add 1 tablespoon melted butter blended with 1/2 teaspoons paprika and 1 T. water. add to liquid in pot. Add meat back to pot or pour sauce over meat.