BEEF BRISKET HUNGARIAN GOULASH

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Beef Brisket Hungarian Goulash image

This is not your regular goulash. There is a hint of garlic to the dish and a thinner sauce that brings a sweeter taste to the brisket. The meat is tender and the noodles a bit firmer when served.

Provided by @MakeItYours

Number Of Ingredients 9

2 TBS lard
2 large onions, finely sliced
1 bunch chopped scallions
2 lbs beef brisket, cut into 1-inch cubes
2 TBS Hungarian paprika
1 cup water, or as needed
2 cups mushrooms, sliced
1 lb fettuccine noodles
1 pinch salt and pepper to taste

Steps:

  • Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
  • Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally.
  • Add mushrooms, 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.
  • Boil fettuccine noodles 8-13 minutes. Drain.
  • Add goulash over noodles. Top with sour cream And scallions as desired.

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