Real Hungarian Goulash - Cook's Illustrated
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Ingredients

  • 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
  • table salt
  • 1/3 cup sweet paprika
  • 12 ounces roasted red peppers, drained and rinsed (about 1 cup)
  • 2 tablespoons tomato paste
  • 3 teaspoons white vinegar, divided
  • 2 tablespoons vegetable oil
  • 4 large onions, diced small
  • 4 large carrots, peeled and cut into 1-inch thick rounds
  • 1 bay leaf
  • 1 cup beef broth, warmed
  • 1 lb small potato, peeled
  • 1/2 cup beef broth
  • 1 cup water
  • 1/4 cup sour cream (optional)
  • ground black pepper

Instructions

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