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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hungarian Goulash Recipe

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This recipe for Hungarian Goulash, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


2 Beef Cubes
1-1/2 pound stew beef
4 slices bacon
1-1/2 cup chopped onion
1 tablespoon paprika
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon majoram
3/4 cup white wine
1/4 cup flour
1 tablespoon butter
1/4 cup green pepper (optional)

Prepare meat broth - 2 cups hot water and 2 beef cubes
Dice 1-1/2 pound boneless beef (stew beef or whatever cut you prefer)
Place 4 slices of diced bacon in pan, brown lightly and remove to small bowl
Add bacon fat 1-1/2 cups shopped onion and cook until transparent. Put with bacon and set aside.
Add beef or bacon fat and brown slowly on all sides.
Sprinkle (mixed) 1 tablespoon paprika, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, 1/8 teaspoon Majoram over meat
Stir in bacon and onions. (you can add 1/4 cup green pepper at this point if you would like)
Slowly pour in the meat broth and 3/4 cup white wine.
Bring to a boil then reduce heat - Cover pan and simmer 2 to 2-1/2 hours.
Remove meat and thicken cooking liquid with 1/2 cup water and 1/4 cup flour mixed
Bring to a boil and cook 5 minutes longer
In small skillet melt 1 tablespoon butter
Blend in 1/2 teaspoon paprika and 1 tablespoon water.
Add to liquid in pot, blend well and pour over meat.




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