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Hungarian Goulash Recipe

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

Mary Ubersax
Added: Saturday, June 24, 2006


1 1/2 to 2 lbs. Pot Roast, Chuck or Blade, cut into 1 pieces
4 slices bacon, diced
11/2 c. chopped onions (about 3 medium) 2 cups beef broth
1 T. paprika
1 1/2 t. salt
1/4 t. pepper
1/8 t. marjoram
3/4 cups dry white wine


In a 3-quart saucepan with tight lid, add bacon cooking slowly until slightly brown. Remove with slotted spoon.
Add chopped onions to drippings. Cook until transparent. Remove and add to bacon.
Slowly brown meat stirring until fully brown.
Mix paprika, salt, pepper, and marjoram. Sprinkle over beef in pan.
Stir in bacon and onion. Slowly add beef broth and 3/4 c. dry white wine. Bring to boil.
Reduce heat and simmer 2-2-1/2 hours or until tender.
Remove meat to hot dish. Add 1/2 c. water and 1/4 c. flour in jar and shake until blended.
Add 1/2 to pot and bring to boil or until thick.




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