Hungarian Goulash – A perfect hearty dish for a cold winter day.
This delicious hearty winter stew recipe came to us from our friend, Paula. She was our pastry chef years ago. This was one of her family recipes that she made for us here on those wicked cold winter days. She often said, “This is a great recipe to enjoy on Super Bowl Sunday.”
So we are honored to share this Hungarian Goulash recipe with you all. 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 vegetable 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
* Use any kind of meat… venison, beef, pork, 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.