Hungarian Goulash with Red wine

Recipe by newbee
READY IN: 2hrs 10mins


  • 2 -3
    lbs stewing beef, cut into cubes
  • 12
    cup bacon, cut into small pieces
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 1
    tablespoon caraway seed (less if you like)
  • 1 -2
    green peppers or 1 -2 red pepper, in 1 inch pieces
  • 1 12
    cups beef stock (or water with stock cubes see stock cubes info on package)
  • 1 12
    cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)
  • 3 -4
    cloves garlic, minced or in cut in small pieces
  • 1
    big onion, cut small
  • some sour cream, if you like it creamier (optional)
  • 12
    teaspoon hot paprika, if you like it hot (optional)


  • fry bacon pieces in a deep pan for some minutes until the fat comes out.
  • brown beef in bacon fat with the bacon, stirring.
  • add onion and garlic cloves and brown, stirring.
  • add pepper pieces and paprika and stir.
  • add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
  • Take out bay leaf and add sour cream if you prefer it.
  • Serve with buttered noodles or with some bread dumplings.