Budapest Beef Goulash II Recipe
This Budapest Beef Goulash Ii recipe will entice any eater fussy or easy. Fall in love with this Budapest Beef Goulash Ii recipe from the European cuisine. Use the freshest of Beef available to get the most amazing Budapest Beef Goulash Ii. Budapest Beef Goulash Ii as a Side Dish never fails to impress. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Budapest Beef Goulash Ii, just like I do.
Ingredients
2 tablespoons fat
2 large onions, chopped
1 small tomato, chopped
1 small green pepper, seeded and chopped
1 tablespoon sweet paprika
1 1/2 pounds chuck beef, cubed
1 teaspoon tomato paste
2 teaspoons salt
1 cup boiling water
2 large raw potatoes, diced
Directions
1. In a heavy two-and-one-half-quart saucepan, heat the fat, add the onions and cook until golden brown. Add the tomato, green pepper, paprika, beef, tomato paste and salt. Cook, stirring, over medium heat until the beef loses its bright redness.
2. Reduce the heat, add the water, cover and simmer one and one-half hours. Remove the meat, strain the gravy and return to the pan with the meat. Add the potatoes and simmer until tender, about one hour.
2. Reduce the heat, add the water, cover and simmer one and one-half hours. Remove the meat, strain the gravy and return to the pan with the meat. Add the potatoes and simmer until tender, about one hour.
