European Gulyas Recipe
Gulyas is the hungarian goulash preparation made with beef and fresh veggies. Flavored with herbes and canned tomatoes, this hungarian gulyas is cooked with beef stock. With a little added sour cream this hungarian goulash makes one filling meal when paired with toasted bread rolls and mashed potatoes.
Ingredients
| 1 pound lean boneless stewing beef | ||
| Lard | 2 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 teaspoons Hungarian sweet paprika | ||
| Cayenne pepper | 1 Dash | |
| 3 cups beef stock or broth | ||
| Water | 2 Cup (16 tbs) | |
| Caraway seeds | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| Tomatoes | 1 Can (10oz), broken | |
| Potatoes | 2 Medium, peeled | |
| Carrots | 2 Medium, peeled | |
| Sweet peppers | 2 To taste, cut in to chunks | |
| Flour | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Sour cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe beef with damp cloth; cut into 1-inch cubes.
Melt lard in Dutch oven or soup kettle.
Add beef; brown well on all sides.
Remove from pan with slotted spoon; reserve.
Add onions and garlic to pan; cook 4 minutes, stirring occasionally.
Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper, and reserved meat; stir well.
Bring to boil over moderate heat; reduce heat to low.
Cook, covered, 45 minutes.
Add tomatoes, potatoes, carrots, and peppers; stir well.
Return to boil; cover.
Cook 30 minutes.
Combine flour and 2 tablespoons water; stir to form smooth paste.
Add slowly to soup; stir well.
Cook over low heat; stir until thickened.
Melt lard in Dutch oven or soup kettle.
Add beef; brown well on all sides.
Remove from pan with slotted spoon; reserve.
Add onions and garlic to pan; cook 4 minutes, stirring occasionally.
Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper, and reserved meat; stir well.
Bring to boil over moderate heat; reduce heat to low.
Cook, covered, 45 minutes.
Add tomatoes, potatoes, carrots, and peppers; stir well.
Return to boil; cover.
Cook 30 minutes.
Combine flour and 2 tablespoons water; stir to form smooth paste.
Add slowly to soup; stir well.
Cook over low heat; stir until thickened.
Chef
