Recipe » Hungarian Goulash
2 pounds lean beef, cut into bite-sized pieces
1/4 cup flour
3 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, finely minced
1/2 cup dry white wine
2 tablespoons tomato paste
4 cups beef stock
2 tablespoons Hungarian paprika
Salt and pepper to taste
4 portions egg noodles, cooked according to package directions
1/2 cup sour cream
Dredge the beef in flour. Heat the olive oil in a large kettle. Add beef, onions and garlic, and sauté, stirring frequently until lightly browned. Add white wine and stir until thickened. Add tomato paste and stir thoroughly to blend. Add beef stock and paprika. Season with salt and pepper. Reduce heat and simmer uncovered, stirring frequently until meat is tender, about one hour. If the sauce becomes too thick, stir in more stock a little at a time as needed. Serve over egg noodles with a dollop of sour cream. Serves 4.
Recipe and photo ©2009 Celeste Heiter, published with permission.
