Hungarian Goulash
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Hungarian Goulash

Before we know it, we will be changing the clocks.. The good news is that in the morning when I walk, I will not have to wait until 7 a.m. for the sky to lighten.. the bad news is that when I leave the office in Teaneck, it will be depressingly dark by 5 p.m. Oh well.. I will just have to go with the flow and adjust. I found an amazing recipe for Hungarian Goulash. I loved this as a child. I guess in today’s standard (STANDARD??) this would be considered comfort food. The next time I make this, I am going to try it in the crock pot, adding the vegetables for the last hour.

Hungarian Goulash

1 large white onion, sliced
1 large sweet red pepper, sliced
3 large tomatoes, diced
2 stalks celery, finely sliced
4 large carrots, sliced
4 garlic cloves, minced
3 pounds lean cubed beef or veal
2 teaspoons cornstarch or flour
oil
1 pound wide noodles
paprika, salt, and pepper to taste

Brown beef or veal in a skillet with a small amount of oil, cook on all sides, and drain. Set it aside. In the same pan, sauté onion until golden, celery until translucent, and the red pepper and garlic. Add tomato last, then beef, carrots, paprika, salt, and pepper. Spoon out about 1/2 cup of broth from this mixture and set aside. In a little while, dissolve flour in the broth. Add to the goulash and simmer on a very low flame until the meat is tender. Cook the noodles according to package directions and then serve the goulash on top.

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