Hungarian Goulash

Recipe Ingredients

8		Bacon - chopped
2		Onions - thinly sliced, (large) about 1 1/2 cups
1 tablespoon	15ml	Chopped garlic
2 lbs	908g / 32oz	Beef shank or chuck - cut into stew meat
		Salt and pepper
3 tablespoons	45ml	Hot Hungarian paprika
1 teaspoon	5ml	Ground marjoram
1 teaspoon	5ml	Lemon zest
1/4 cup	59ml	White wine vinegar
1/2 cup	118ml	White wine
1 cup	237ml	Tomato puree
2 cups	474ml	Beef broth
1 cup	146g / 5.1oz	Diced potatoes

Recipe Instructions

In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.

Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.

Add vinegar and wine and cook until nearly dry.

Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.

From Michael's Place Show #ML1A31

Source:
Michael Lomonaco

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