Have made this recipe once or twice for friends. Recipe taken from Betty Crockers International Cookbook. Enjoy
- 2 tbls vegetable oil or bacon fat
- l l/2 lbs beef boneless chuck, tip or round, cut in 3/4" cubes
- 2 cups water
- l 8oz can tomatoes
- 3 med onions chopped
- l clove garlic chopped
- 2 teasp paprika
- 2 teasp salt
- 1 teasp instant beef bouillon
- l/2 teasp caraway seed
- l/4 teasp pepper
- 2 med potatoes, cut into l l/2" pieces
- 2 green pepper, cut in one inch pieces
Heat oil in Dutch oven or 12" skillet til hot. Cook and stir beef in hot oil til brown, about 15 minutes, drain.
Add water, tomatoes (with liquid), onions, garlic, paprika, salt, bouillon, caraway seed and pepper. Break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer one hour.
Add potatoes, cover and simmer til beef and potatoes are tender, about 30 minutes. Add green peppers, cover and simmer til tender about 8-10 minutes. Serve in soup bowls with chunks of french bread for dipping in hot broth.
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Source: My files
Submitted By: Dorothy Painter
Hungarian Beef goulash