This Hungarian goulash recipe is a spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy but not mouth-burning! It can be made with cheaper cuts of beef and will still turn out very tender. If the stew gets too thick, add a little water while cooking. Garnish with sour cream.
Ingredients
- 0.33 cups vegetable oil
- 3 onions , sliced
- 2 tablespoons Hungarian sweet paprika
- 3 teaspoons salt , divided
- 0.5 teaspoons ground black pepper
- 3 pounds beef stew meat , cut into 1 1/2 inch cubes
- 1.5 cups water
- 1 , 6 ounce
- 1 clove garlic , minced
Instructions
-
1
Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
-
2
Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
-
3
Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.
Nutrition Facts
Per serving
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