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Hungarian Goulasch (Gulyas)#2+

Hungarian Goulasch (Gulyas)#2+ is built on Butter, Tomato Paste, Water, and Sweet Red And Green Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3/4 cup
• 1 tbsp
• 1 cup
• 1 cup

Method (preview)

1. 1

   In a large kettle, combine the butter (or fat of your choice), 1 tb. tomato paste, the crushed seasonings and the sliced onions.

2. 2

   Saute the onions, stirring all the while, until the onions are golden.

3. 3

   Add the paprika, stir and saute 30 seconds longer.

4. 4

   Add the beef, lamb or veal, (cut in uniform chunks), the water and salt to taste.

5. 5

   Cover the kettle tightly and simmer for 1 1/2 hours or until the meat is tender.

6. 6

   Add a bit more water during cooking, only if it is necessary.

7. 7

   Just before the goulasch is done, add 1/2 cup more water and let the sauce boil up once more.

8. 8

   If more sauce is preferred, sprinkle it with 1/4 cup flour just before the water is added at the end and add 1 more cup of water.

9. 9

   Serve the goulasch with speaetzle, noodles or boiled potatoes.