Thursday, December 08, 2011

Hungarian Goulash


  • 1/3 c vegetable oil
  • 3 onions, sliced
  • 2 TBS paprika
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 lb chuck roast(cube meat if not using a slow cooker)
  • 1 (6 oz.) can tomato paste
  • 1 1/2 c water
  • 1 clove garlic, minced
  • 1 tsp salt 


  1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  2. In a medium bowl, combine paprika, 2 tsp salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 tsp salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

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