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Hungarian beef goulash

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Ingredients/Components

salt - 2 tsp
oil - 2 Tbsp
paprika - 2 Tbsp
chopped parsley - 1/4 c
can tomatoes - 1 1/4
large onion - 1 item
large carrots - 2 item
beef shanks - 3 item
medium size potatoes - 2 item
large celery stalks with leaves - 3 item

How to make hungarian beef goulash:

In Dutch oven (8-quart size), brown beef shanks in hot oil until browned on all sides. Remove meat and bones to plate. In remaining drippings, cook onion until tender. Stir in paprika. Cook 1 minute. Return beef and bones to Dutch oven. Add celery, carrots, tomatoes with their liquid, salt and 5 cups water to boiling. Reduce heat to simmer. Cover for 40 minutes.

Add now your potatoes and parsley. Continue on low setting for another 30 minutes until vegetables and beef are tender. Discard beef bones and skim fat off.

P.S. You may add a little paste later made of sour cream and flour to thicken it, if desired. Makes enough for 4 to 6 people in family. Wonderful in winter.

Recipe categories: Lunch/snacks, One Dish meal, Stew.

Rating:

2.3

Average rating: 2.3, total votes: 3

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