Goulash is an Hungarian specialty and it is delicious with egg noodles or Spaetzle, a noodle like pasta made from egg, flour and milk.
I like a nice Goulash in the winter, especially in our Canadian Winter. Goulash is an Hungarian specialty and it is delicious with egg noodles or Spaetzle, a noodle like pasta made from egg, flour and milk.
4 - 6
- 4 tbsp sunflower oil
- 2 lbs stewing beef
- 1tbsp flour
- 2 big yellow onions, copped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 tomatoes, peeled
- salt, pepper to taste
- 4 tbsp Hungarian paprika
- 2 cups of white mushrooms, sliced
- Heat the oil in a big pot and add the beef in batches (don’t add all the meat at once, the oil will cool down too fast and you will steam more than sear)
- After all the beef is nicely browned , turn down the heat a bit and sprinkle the flour over the meat. Add the onions, keep roasting, add the peppers, keep on stirring, Add the tomatoes, salt, pepper and paprika, add water, until all is just covered.
- Bring to a boil, then turn down the heat to medium so that the meat and veggies simmer lightly. Keep the lid on and simmer for at least 1 hour. Make sure that the water does not evaporate, if, add a bit more.
- At last, add the mushrooms, stir and serve after 5 more minutes…sprinkle fresh parsley on, if you have.
My husband’s Stefan’s wine tip would be a solid heavy red, like a Chianti, or a Cabernet Sauvignon or a Shiraz…