HUNGARIAN BEEF GOULASH AKA "PORKOLT"

Hungarian Beef Goulash Aka

I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad.

Provided by szabo5

Categories Stew

Time 1h45m

Yield 2-4 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons corn oil
1 lb lean beef (cut into 3/4-inch cubes)
1 medium onion, chopped (about 1 cup)
1/2 cup chopped red bell pepper
1/2 teaspoon ground cumin
1 tablespoon Hungarian paprika
2 -4 cups water
1 teaspoon vegeta food seasoning salt or 1 beef bouillon cube
1 teaspoon salt (to taste)
1/2 cup tomato sauce
2 -3 pressed garlic cloves
1/3 cup red wine

Steps:

Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
Cover and reduce heat to low.
Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.

Nutrition Facts : Calories 545.6, Fat 31.4, SaturatedFat 12.2, Cholesterol 158.8, Sodium 1683.5, Carbohydrate 14.8, Fiber 3.9, Sugar 7.1, Protein 46.1