Hungarian Delight

Peter is half Hungarian (and very proud) and I am about a quarter Hungarian, no wonder we're in love! :-) Early in our marriage my father in law taught me to make traditional Hungarian Goulash. It is has always been one of Peter's favorite and now it is one of mine.

Such simple ingredients make a rich and flavorful dish. If you can, make it the day before you want to serve it, it is so much better the next day!

1 Large Onion- Diced
1 Large Green Pepper- Diced
1 Tablespoons Canola Oil
2.5 Lbs. Beef Stewing Meat

3 Tablespoons Paprika

1 Sm. Can Whole Tomatoes
½ Cup Sour Cream & More for Garnish
Salt & Pepper
Water


Heat oil in large Dutch oven and add onions & peppers. Cook until softened but do not brown, about 7-8 minutes.

Season beef with salt and pepper and add to soften vegetables. Brown lightly and then remove from pot.

When beef is removed drain most of but not all of the oil from pan saving the vegetables. Then pour 1 cup water and paprika into pan. Simmer for about a minute scrapping all the bits from the bottom of the pan. Then add beef back into pot, along with the tomatoes, broken up roughly by hand. Add water until beef is just covered. Bring to boil and then reduce to a simmer. Simmer pot for about 3 hours or until beef is very tender.

Remove one ladle full of sauce and mix in separate bowl with the sour cream. Add mixture back to pot mixing until smooth.

Serve over small noodles and top with a dollop of sour cream.