'UNGARISCHE GULASCH' OR HUNGARIAN GOULASH

'UNGARISCHE GULASCH' or HUNGARIAN GOULASH image

Provided by Mary Louise

Categories Beef

Time 2h45m

Number Of Ingredients 8

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2 lb round or rump roast, cut into 1 1/2 inch cubes
1 large onion chopped (i use yellow or sweet onion)
2-3 Tbsp oil for frying meat
1/4 c sweet hungarian paprika (do not use other paprika)
1/4 flour
1 1/2 tsp salt
1/2 tsp black pepper
water

Steps:

1. Cut meat into cubes and remove fat.
2. In a large deep fry pan or dutch oven add oil. Heat oil and add meat. Salt and pepper meat. Fry until meat is brown and you have glazing or brown drippings in the pan. You do not want liquid in the pan. It should be cooked and left with just a glazing.
3. Add onions at this point and heat until onions are carmelized.
4. Sprinkle all the paprika over meat and stir. Now add about 1 cup water. Bring to a boil and scrape the carmelized dripping. Add enough water to cover meat.
5. You can now shimmer the meat covered on the stove or I have a cast iron dutch oven I cook this in. I move it to a 325 degree oven and let it cook.
6. Make sure pan is covered. This step takes about 1 1/2 to 2 hours. The meat should be tender when finished. I always poke it with a fork to test. You do not want tough meat. Sometimes depending on the meat you may need to simmer it longer.
7. Check meat to make sure it has a enough water and your meat does not dry out. You want enough to make a gravy. You can also use canned beef broth. This gives more flavor.
8. When you feel meat is tender and ready. Return to stove top. Add more water if needed or beef broth. Bring to a boil. I use flour and water to thicken and make a smooth gravy. Do not make too thick of gravy!
9. Keep warm until ready to serve. I serve this over a German noodle called Spaetzle or regular egg noodles. Use the medium size noodles.