Beef Goulash Recipe - Cooking Index
Beef Goulash Recipe - Cooking Index
| 3 tablespoons | 45ml | Vegetable oil |
| 1 1/2 lbs | 681g / 24oz | Boneless, trimmed of fat, chuck steak - cut into 1" cubes |
| 1 | Onion - peeled and chopped | |
| 1 | Garlic clove - finely chopped | |
| 1 tablespoon | 15ml | Sweet Hungarian paprika |
| 1 cup | 237ml | Water |
| 1 | Green bell pepper - seeded and quartered | |
| 1 | Ripe tomato - peeled - seeded and quartered | |
| 1/4 teaspoon | 1.3ml | Caraway seeds |
| Salt - to taste | ||
| Black pepper, freshly ground - to taste | ||
| 5 | Potatoes - peeled and diced (medium) | |
| Hot cooked noodles |
In Dutch oven or large heavy saucepan, heat oil over medium-high heat. Add beef, a few pieces at a time; brown well on all sides. Remove beef and set aside.
To drippings in Dutch oven, add onion and garlic; saute 3 minutes. Return beef to pot; add paprika, stirring to coat meat evenly.
Stir in 1 cup water or enough to cover beef. Add green pepper, tomato, caraway seeds, and salt and pepper to taste. Reduce heat to very low; cover and cook 1 1/2 to 2 hours.
Add potatoes; cover and cook 30 minutes longer, or until potatoes and beef are tender. Serve with noodles. This recipe serves 4.
Source:
THE INTERNATIONAL KOSHER COOKBOOK: THE 92nd STREET Y KOSHER COOKING SCHOOL by Patricia Cobe and Batia Plotch (c) 199? - Fawcett Columbine - ??? pages - $22.50 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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