Hungarian Goulash

carlsbadcravings.com

Tricia

subheading: GOULASH:

2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes

1 tsp EACH salt, pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

2 large yellow onions, diced

10 ounces white mushrooms, halved, quartered if large (optional)

6 garlic cloves, minced

¼ cup sweet paprika (do NOT use basic, hot or smoked paprika)

2 teaspoons caraway seeds (may sub 1 tsp EACH fennel seeds, dried oregano)

1 teaspoon dried thyme

1 ½ cups carrots, cut into 1 ½-inch pieces (optional)

1 red bell pepper, chopped into ½-inch pieces

1 14 ounce can fire roasted diced tomatoes (don’t drain)

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon beef bouillon

2 ½ to 3 cups low-sodium beef broth

2 bay leaves

subheading: ADD LATER:

3 medium Yukon Gold potatoes, chopped into ½-inch cubes

¼ cups low-sodium beef broth (optional for thickening if desired)

2 tablespoons cornstarch (optional for thickening if desired)

subheading: FOR SERVING:

nokedli, csipetke or egg noodles

sour cream

salt and pepper to taste

freshly chopped parsley (optional)

Directions at carlsbadcravings.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer