Yummy Winter Goulash

On a cold winter day when I am working from home -yes it is Sunday and I am working, but the view is gorgeous outside, the house is warm and I am craving something yummy and warm for dinner.  I have never made Goulash before and thought I would give it a try.  Since I have never made this I started with a recipe and Tyler Florence has a good beef goulash recipie I will “start with”:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_22294_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Yummy Winter Goulash

Step 1. Fry up 4 pieces of bacon, drain and set aside –  and cook up 1.5 pounds of nice ground beef, drain fat.

Step 2. When the beef is fully-cooked, reduce heat to low, sprinkle 3 Tablespoons flour over the beef and stir until fully mixed in.  Then add:

  • 1 teaspoon sea saltmeat-peppers-goulash-photo
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 3 Tablespoons Hot Hungarian Paprika

Mix these spices in nicely then add:

  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 medium onion, diced
  • 2 Tablespoons Red Wine Vinegar

Mix well, still over low heat, then add:

  • 2 can Diced Tomatoes (about 20 oz total)stewing-goulash-photo2
  • 2 cups beef broth, low sodium

Mix well.  Bring mixture to light boil, then reduce heat and simmer for 1-2 hours uncovered.  If your mixture has too much liquid make your pasta in the next step VERY al dente and it will absorb any excess liquid.  If you mixture is the right consistency, make sure to fully cook pasta in next step.

Sgoulash-ready-to-servetep 3. When you are about 40 minutes from serving, cook up your pasta.  I have open beef broth so I am going to cook the pasta in it.  I don’t like pasta mushy so I will cook my pasta al dente even a minute or two less than directions and then let them soak a while in the mixture to take on the yummy flavor.

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