Hungarian Goulash

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A hearty and flavorful Hungarian goulash perfect for a comforting meal.

Recipe from Evelyn Guyant, paternal great aunt.

Servings

Cook time

150 min

Ingredients

2 lbs Beef Chuck or rump, cut into 1 1/2" cubes

2 cups warm water

2 beef bouillon cubes

4 slices bacon, diced

1 1/2 cups onion (3 medium), chopped

1 tbsp paprika

1 1/2 tsp salt

1/4 tsp pepper

1/8 tsp marjoram

1/4 cup green peppers, chopped

3/4 cup dry white wine or sherry

Fry bacon until crisp. Remove and set aside.

Brown beef lightly on all sides. Add onion, cook and stir until onions are transparent.

Sprinkle paprika, salt, pepper, and marjoram on top. Add bacon and green peppers.

Dissolve bouillon cubes in water. Slowly pour water and wine into skillet. Bring to a boil.

Lower temperature and simmer covered for 2-2 1/2 hours or until meat is tender.

Thicken cooking liquid by mixing 2 tbsp flour and water to make a thin smooth mixture.

Serve with noodles, mashed potatoes, or rice.

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