Hungarian Goulash (stew)
Ingredients
3 lbs. stew beef
4 onions
3T sunflower oil (olive oil will do) or fat
6 T sweet or hot Hungarian paprika (TS - I used sweet Hungarian Paprika)
6 garlic cloves minced
4 bell peppers
2 28-oz cans of crushed tomatoes
4 bay leaves
black pepper to taste
1 t ground cumin
sour cream (TS- did not use sour cream)
egg noodles or potato (TS - used 4 potatoes)
½ cup red wine
Directions
1. Chop the beef into small chunks. (TS - I browned the beef and sat aside).
2. Finely chop the onions.
3. Add oil or fat to the pan and sautée the onions until beginning to brown, approximately 5 minutes.
4. Stir occasionally. Reduce heat to low (or completely remove from heat) and add the Hungarian red paprika and mix.
5. Add the chopped meat. Stir well, do not add any water!
6. Now you can add some garlic, bell peppers, tomatos, bay leaves, cumin and black pepper.
7. Simmer on low for approximately 45-60 minutes. Add some water occasionally if the stew gets too dry.
8. Add the red wine just before the stew is ready.
Recipe provided by Gabriella Gónusz, of Wine a'More Travel in Hungary.