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Hungarian Goulash

Judith Hannemann
  • 75 minutes
  • Serves 4

INGREDIENTS

1 lb

stewing beef (chuck, shoulder, shank) cut into 1-inch cubes

1

large onion, sliced

2 cloves

garlic, minced

3 tbsp

Hungarian or Spanish smoked paprika (see NOTES)

2 tsp

caraway seeds, crushed

3 tbsp

olive oil

1/4 cup

white wine

2 cups

chicken stock

1/2 cup

chopped green pepper

2 cups

diced potatoes

3/4 cup

diced tomatoes

1 tbsp

sugar

3

branches fresh thyme -OR- ½ tsp dry

3

sprigs fresh oregano or marjoram -OR- ½ tsp dry

1

bay leaf