Easy Beef Goulash With Dry Red Wine Recipe
Beef Goulash has a wonderful taste. Beef Goulash gets its taste from beef mixed with bacon and flavored with red wine. Beef Goulash is cherished by many non vegetarian lovers worldwide.
Ingredients
| 4 pounds boneless beef chuck, cut in 1 1/2 -inch cubes | ||
| About 1 cup water or all or part dry red wine | ||
| 2 tablespoons bacon drippings or butter | ||
| 6 medium-sized onions, chopped | ||
| Hungarian paprika | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 1 or 2 green peppers, coarsely chopped (optional) | ||
Directions
Using a heavy frying pan and a heavy pan or Dutch oven and dividing the meat between them, brown meat in its own fat slowly and thoroughly on all sides.
Transfer browned meat cubes in the frying pan to the Dutch oven; rinse the frying pan with 1 cup water and add to meat.
Cover Dutch oven and start to simmer meat.
Meanwhile heat drippings or butter in the frying pan; add onions and cook slowly, stirring often, until lightly browned.
Stir in paprika and salt, and add to meat with green pepper, if used.
Continue cooking, slowly, without letting it boil, for 2 to 3 hours, or until meat is very tender, not soft.
Add more liquid if needed during cooking, but it should not be soupy.
Taste and add more salt, if needed.
Goulash is equally good reheated.
Transfer browned meat cubes in the frying pan to the Dutch oven; rinse the frying pan with 1 cup water and add to meat.
Cover Dutch oven and start to simmer meat.
Meanwhile heat drippings or butter in the frying pan; add onions and cook slowly, stirring often, until lightly browned.
Stir in paprika and salt, and add to meat with green pepper, if used.
Continue cooking, slowly, without letting it boil, for 2 to 3 hours, or until meat is very tender, not soft.
Add more liquid if needed during cooking, but it should not be soupy.
Taste and add more salt, if needed.
Goulash is equally good reheated.
Chef
