Hungarian goulash

Hungarian goulash



  • salt - 2 tsp
  • butter - 1 Tbsp
  • water - 2 Tbsp
  • paprika - 1/2 tsp
  • black pepper - 1/2 tsp
  • white wine - 1 c
  • marjoram - 1/8 tsp
  • bacon slices - 6 item
  • round steak
  • green bell peppers - 2 item
  • white onions - 3 item
  • cans beef bouillon broth - 2 item

How to make hungarian goulash:

Cut round steak into bite size pieces and set aside. Chop onions into chunks as well as the green bell peppers. Set aside. Chop bacon into 1-inch strips and place into a large heavy pot. Cook bacon slowly, stirring frequently until bacon is browned lightly. Remove bacon and set aside. Leave bacon fat in pot. Add onion chunks to the pot and cook over medium heat until onion is translucent. Remove and place with bacon. Chop green bell pepper into small bits and add to bacon-onion mix. Add meat to pot and brown everywhere, stirring well.

At this point, you must make a meat mixture which consists of the paprika, salt, black pepper and marjoram. Add to meat in pot, along with beef broth and white wine. Add onion, bacon and bell pepper mixture. Bring to a boil, reduce heat and let simmer 1 hour, covered. Remove beef and place on a serving platter.

In a separate pot, melt butter; add paprika and water. Mix well and add to other liquid. Use sauce to pour over meat. Serve over egg noodles or dumplings.

Recipe categories: Main dish, Low Carb, Low in....

Hungarian goulash
Average rating: 4 of 5, total votes: 6
Cook. Time: PT1H40M
Total Time: PT1H40M

Cause of complaint:

Related ingredients:
pkg, ground beef, mayonnaise, chicken breasts, chicken wings, sausage, sliced potatoes, to 8 pork chops, to 7 chicken breasts, to 4 chicken breasts, cooked and cut up
You may be interested in these recipes: