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Hungarian Goulash
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Serves/Makes:8 or more serviings

  • 4 lbs (1.8 kg). beef (chuck or rump), cut in 2-inch pieces
  • 2 strips bacon or salk pork, or 1 tbsp (15 ml) bacon fat
  • 6 onions, coarsely chopped
  • 3 tbsp (45 ml) paprika
  • 1-1/2 tsp (7 ml) salt
  • 2 green peppers, coarsely chopped
  • soft noodles or pinched noodles
  • Brown half the beef in its own fat in a large skillet; transfer to a kettle or dutch oven and repeat with other half.
  • Rinse the skillet with a cup of water and add the liquid to the meat.
  • Cover and cook slowly over low heat.
  • Chop the bacon and fry in skillet.
  • Add the onions and brown lightly.
  • Stir in the paprika and salt; then combine with the simmering meat.
  • Stir in the uncooked green peppers.
  • Continue cooking slowly for about 2 hours or until the meat is tender, not soft.
  • Serve with soft noodles or pinched noodles
From "The Art of Hungarian Cooking", P. Pogany Bennett and VR Clark, which is a cherished gift to me from my Hungarian mother.

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