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Hungarian Goulash

3 tablespoons Bacon fat
1 cup Onion -- chopped
2 1/2 pounds Lean veal -- cut into 1-1/2" cubes
2 tablespoons Paprika
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Margarine
2 cups Beef broth and water
1 cup Dry white wine
4 tablespoons Green -OR- red pepper
4 tablespoons Flour
1/2 cup Sour cream
Poppy seed noodles -- cooked and drained

Heat bacon fat in large, heavy skillet or dutch oven.

Add onions and saute 5 minutes. Remove and set aside.

Add remaining fat to skillet. Add meat and brown well on all sides. Sprinkle with paprika, salt, pepper and margarine. Add broth and water. Add wine, chopped pepper and reserved onion. Bring to a boil. Cover and simmer for an hour and a half to two hours, or until meat is tender when tested with fork. Remove from heat to serving platter. Strain drippings; combine flour and water, gradually stirring in drippings. Cook until thickeneed, stirring. Blend in sour cream, heat until hot. Spoon over beef cubes. Serve with poppy seed noodles.

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