Hungarian Goulash

Yields10 Servings

 3 tbsp Butter
 1 ½ lbs Yellow Onions [Diced]
 1 tbsp Hot Hungarian Paprika
 3 tbsp Paprika [Hungarian if available]
 1 ½ lbs Beef cut into 1/2 inch pieces
 5 Garlic Cloves [Minced]
 1 Hungarian Pepper [Diced]
 2 Red Bell Peppers [Diced]
 1 Yellow Bell Pepper [Diced]
 2 Tomatoes [Diced]
 2 Carrots [Sliced]
 2 Medium Potatoes [Diced]
 5 cups Beef Broth
 1 Bay Leaf
 1 tsp Salt
 ½ tsp Pepper
 1 tsp Caraway seeds

1

Melt the butter in a large pot. Add the onions and cook for 10 minutes until they start to brown.

2

Add the paprika, caraway seeds, and garlic. Stir to combine. Add the beef and cook for about 10 minutes until the beef is browned and no longer pink.

3

Add the bell and Hungarian peppers cook for 10 minutes until peppers are soft. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil then reduce heat and simmer for 40 minutes.

4

Serve warm and enjoy!

Ingredients

 3 tbsp Butter
 1 ½ lbs Yellow Onions [Diced]
 1 tbsp Hot Hungarian Paprika
 3 tbsp Paprika [Hungarian if available]
 1 ½ lbs Beef cut into 1/2 inch pieces
 5 Garlic Cloves [Minced]
 1 Hungarian Pepper [Diced]
 2 Red Bell Peppers [Diced]
 1 Yellow Bell Pepper [Diced]
 2 Tomatoes [Diced]
 2 Carrots [Sliced]
 2 Medium Potatoes [Diced]
 5 cups Beef Broth
 1 Bay Leaf
 1 tsp Salt
 ½ tsp Pepper
 1 tsp Caraway seeds

Directions

1

Melt the butter in a large pot. Add the onions and cook for 10 minutes until they start to brown.

2

Add the paprika, caraway seeds, and garlic. Stir to combine. Add the beef and cook for about 10 minutes until the beef is browned and no longer pink.

3

Add the bell and Hungarian peppers cook for 10 minutes until peppers are soft. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil then reduce heat and simmer for 40 minutes.

4

Serve warm and enjoy!

Hungarian Goulash

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