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Goulash (TRUE HUNGARIAN)

hungarian, main course, meats, vegetables

4 pounds beef chuck; cubed
4 onions; whole
5 cloves stuck in each onion
8 ounces butter; melted
5 medium potatos boiled; crumbled
4 bell peppers (red, green, yellow); Blanched & sliced
4 cups beef/chicken bouillon
2 tablespoons bacon drippings
2 lb bacon - fried; crushed
4 teaspoons paprika Imported 2x if domestic; or more to taste
6 can (14 oz) potatoes; sliced
2 can (6 oz) tomato paste
1 tablespoon black pepper (fresh); coarse ground
1 tbsp. sea salt; or to taste
3 tablespoons cornstarch or more; for thickening
2 lb egg noodles (medium); (Muellers)

Cut the meat in pieces and chop the onions. Cover the meat with paprika and add salt & pepper. Melt the butter in the pan and color the meat. Add the onions and fry for a few minutes. Add tomato paste and beef bouillon and remaining ingredients. Simmer for 2 1/2 to 3 hours Add potatos. Thicken with cornstarch if needed. (note: Hungarian Goulash is not very thick) Boil noodles till tender serve Goulash over noodles Serve with salad. NOTES : Chunks of beef chuck sautéed with onions and simmered in a thickened paprika-tomato paste sauce; served with rice or potatos added. 0 0 0 0 774 0 0 0 0 0

Contributor: R.F. Mariano

Yield: 8 servings

Preparation Time: 3:00
M2318^11333 M5599^20409

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