Hungarian Style Goulash

Serves 8 Prep: 30 min Cook: 1 hr 25 min

Main Dish · Beef

Ingredients

  • 1 large chuck roast or 3 pounds of T-bone steaks
  • 1 large yellow onion or two smaller
  • 4 large carrots 
  • 1 pound of pasta. (elbow, )
  • 2 red bell peppers
  • 1 yellow bell pepper 
  • 3 large tomatoes
  • 4 cloves of garlic 
  • 3 cups beef broth 
  • 1/4 cup flour
  • 3 tbsp Hungarian sweet paprika 
  • Half a stick of butter 
  • 1 tbsp beef tallow or pork lard
  • 1 bayleaf 
  • salt 
  • pepper

Directions

In a dutch oven, add the butter and animal fat, let melt. Dice into chunks and add in the onion, carrot, bell peppers, and tomatoes. Add 1 tbsp of the paprika and some salt. Let cook on medium to low heat, stirring regularly. 

After 15-20 minutes the veggie other than the carrots should be a jammy sauce, scrape a bit to the side and add the beef in small batches to brown, and minced garlic. Break up and let brown, adding more paprika and the bayleaf.  Mix together and add the flour, let thicken then introduce the beef broth in batches. Stirring the ingredients together, adding the broth until desired sauce thickness. 

In a large pot boil the noodles in heavily salted pasta water, cook to al dente, drain and add the noodles to the pot, if desired add some pasta water to the sauce. 

Serve with a crusty bread and butter. 



Contributor's Notes

Not entirely traditional but a little fancier than the standard tomato soup recipe. 

Recipe by Samantha