Hungarian Goulash on Super Bowl Sunday? You bet! We have served this delicious rustic hearty stew recipe from the hearth on many a winter Saturday afternoon. We got this recipe from our dear friend, Paula. It always gets rave reviews. Now you can try it at home. Give it a try – let us know what you think. Send your comments to us on FaceBook. We’d love to hear from you.
Ingredients: to yield approx. 1.5 quarts
¼ cup salad oil 2 lbs. stew meat*
1 cup sliced onions 1 clove minced garlic
½ cup chopped carrots ½ cup chopped bell peppers
½ cup tomato paste ¼ cup brown sugar
2 tsp. paprika 2 ½ cups water or beef stock
½ tsp. thyme ½ tsp. rosemary
½ cup cider vinegar
*you may use any kind of meat… venison, beef, pork, moose, lamb, boar, or a combination of these.
- In a stockpot, heat oil and brown the meat. Remove meat from the pan when done and set aside.
- In the same pot, sauté onions, garlic, peppers, and carrots just until partially cooked.
- Add the meat back into the pot along with the remaining ingredients. Bring to a boil.
- Turn down to a simmer and cook for 2 hours. The liquid will reduce and the stew will thicken as it cooks.
- Season with salt and pepper to taste.
If you want to make it sweeter, add more brown sugar.