Traditional Hungarian Goulash (Gulyas)

Name: Traditional Hungarian Goulash (Gulyas)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 3 tablespoons pork lard (, or butter (pork fat is traditionally used and highly recommended for the best flavor)); 1 1/2 pounds yellow onions (chopped); 1/4 cup good quality sweet imported Hungarian paprika; 1 1/2 pounds beef ( ,cut into 1/2 inch pieces. *SEE NOTE); 5 cloves garlic (,minced); 2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks); 1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks); 2 tomatoes (,diced); 2 carrots (,diced); 2 medium potatoes (,cut into 1/2 inch chunks); 5 cups beef broth; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

4.7

(110)

www.daringgourmet.com

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 4

Author : Kimberly Killebrew

Instructions

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Step 1

Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.

Step 2

Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.

Step 3

Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

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