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Friday, February 5, 2016

Hungarian Goulash

One of my favorite things to Bratislava and Hungry was the Hungarian Goulash.  Typically served with bread dumplings if you ask they will serve it with rice or  roasted potatoes.  This dish just makes your belly smile and on a cold winter day it hits the spot. It took me a while to find a good recipe, but a few weeks ago a fellow blogger shared her recipe with me that she obtained through a cooking class she took when she went to Hungry.  Her recipe was for a chicken version of this dish, but I found that it was easy to adapt it to beef which was the way I was served it. The dish was a huge hit with my boys and even the girls enjoyed it despite that there were onions and peppers in the dish.



Hungarian Goulash

1 yellow pepper sliced length wish in thin strips
1 large onion sliced thin in strips
 3 tablespoon of olive oil
2 1/2 pounds of beef stew meat
3 Tablespoons of Hungarian paprika
Salt and pepper to taste
2 tablespoons of flour
6 ounces of sour cream
water
1 Tablespoon of sugar
1 teaspoon of caraway seeds

In a large skillet brown meat on all sides in a 1 tablespoon of olive oil and the paprika. Salt an pepper the meat. Remove meat from pan and add the remaining olive oil and saute onion and peppers.  When they are soft and tender add the chopped tomato and cook until soft.  Salt and pepper these to taste. Add back in the meat and add just enough water so that it comes to the middle of the meat.  Turn on Medium to low and simmer for two hours.  Occasionally stiring  and  adding water to replace water that will evaporate.  When the meat is soft in a separate bowl mix sour cream and flour together and add to the meat.  Cook for about 5 additional minutes until the sauce thickens.  

Serves 6 and can be served over rice, buttered noodles, or roasted potatoes.  Enjoy!


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