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Hungarian Goulash Recipe

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This recipe for Hungarian Goulash, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Saturday, September 15, 2007


5 l2 1/2 lb. beef chuck roast
2 lbs. yellow onions, sliced
3 garlic cloves, sliced
1 green pepper, chopped
1 carrot, diced
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
1 bouillon cub
1 small can tomato paste
rice or noodles

Trim roast and cut in fairly large pieces; sear until nicely browned in large skillet. Brown onions, garlic, green peppers and carrots. Add 1 tsp. paprika, salt, pepper and the bouillon cube. Pour all into a large pot and cook very slowly for 3 hours. After 3 hours, add the tomato paste and 2 tsp. paprika for taste and color. Serve over rice or noodles.
Note: Freezes well or will keep in refrigerator for a week. Prepare a day before serving so flavors will blend.
Makes 6 servings.




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