Beef Goulash Recipe

1      Reviews by:    Ann Hribekson   Beef Goulash Recipe creates a hearty goulash using boneless pot roast of beef, bacon, chopped onion, paprika, marjoram, green pepper, dry white wine, flour and butter which results in this delicious beef goulash dish. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings: 4, 10 oz. portions Calories: 786 per serving Print Preview Rate This Recipe Prep Time:   27 Minutes Cook Time:   2 Hours, 30 Minutes Total Time:   2 Hour, 57 Minutes

INGREDIENTS

• 1 1/2 pounds boneless pot roast of beef, chuck or blade
• 2 beef bouillon cubes
• 2 cups boiling water
• 4 slices bacon
• 1 1/2 cups (about 3 medium-size)chopped onion
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon marjoram
• 1/4 cup (about 1 small) chopped green pepper
• 3/4 cup dry white wine
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1/2 teaspoon paprika
• 1 tablespoon water

DIRECTIONS

• Set out a Dutch oven or a heavy 3-quart sauce pot having a tight-fitting cover.
• Set out boneless pot roast of beef, chuck or blade on wooden board and cut into 1 1/2-inch pieces. Dissolve bouillon cubes in boiling water. Set aside. Dice bacon and place into the sauce pot. Cook slowly, stirring and turning frequently, until bacon is lightly browned. Remove bacon with slotted spoon from sauce pot to small bowl and set aside.
• Add chopped onion to the bacon fat in the sauce and cook over medium heat until onion is almost tender, stirring occasionally. Remove onion with slotted spoon to bowl containing bacon and set aside. Add meat to the bacon fat and slowly brown on all sides, stirring occasionally. Sprinkle evenly over the meat a mixture of paprika, salt, ground pepper and marjoram. Stir in the bacon-onion mixture with chopped green pepper. Slowly pour in the reserved meat broth and dry white wine.
• Bring to boiling. Reduce heat, cover sauce pot and simmer 2 to 2 1/2 hours, or until meat is tender when pierced with a fork. Remove meat with slotted spoon to hot serving dish. Thicken cooking liquid if desired.
• To Thicken Cooking Liquid - Pour water into 1-pt. screw-top jar. Sprinkle flour into the liquid. Cover jar tightly and shake until mixture is well blended. Slowly pour one half of the mixture into the sauce pot, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining flour-water mixture for consistency desired.
• Bring to boiling after each addition. After final addition, cook 3 to 5 minutes longer.
• Melt butter in a small skillet. Remove from heat. Blend in paprika. Stir in water. Immediately add to liquid in sauce pot, stirring until well blended. Pour this sauce over meat. Serve immediately.

HOME