Hungarian Beef Stew "Goulash"
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Garlic (chopped)1
Salt3 tbsps
Hungarian Paprika (hot)1 tsp
Marjoram (ground)1 tsp
Lemon Zest1 cup
White Wine Vinegar1 cup
White Wine1 cup
Tomato Puree2 cups
Beef Broth1 cup
Potatoes (diced)Directions:
1
In the bottom of a heavy casserole saute the chopped bacon to render the fat
2
Add the onion to the bacon fat and brown until golden
3
Stir in the garlic but do not burn
4
Quickly add the beef in one layer, season with salt and pepper and brown all sides well
5
Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly
6
Add vinegar and wine and cook until nearly dry
7
Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes
8
Add the potatoes
9
Continue to cook for an additional 20 minutes before serving with buttered noodles