Hungarian Goulash I The Best Recipes
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Hungarian Goulash I |
"A spicy way to get dressed up stew red meat. My mom made this when we were kids, and we cherished it. It is spicy at the same time as no longer mouth-burning! Can be made with cheaper cuts of beef, and is derived out very smooth. If it gets too thick, upload a bit water at the same time as it is cooking. Garnish with sour cream."
Ingredients :
- 1/three cup vegetable oil
- three onions, sliced
- 2 tablespoons Hungarian sweet paprika
- 2 teaspoons salt
- half teaspoon floor black pepper
- 3 kilos pork stew meat, reduce into 1 half inch cubes
- 1 (6 ounce) can tomato paste
- 1 half of cups water
- 1 clove garlic, minced
- 1 teaspoon salt
Instructions :
Prep : 15M | Cook : 8M | Ready in : 2H15M |
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- Heat oil in a large pot or Dutch oven over medium warmness. Cook onions in oil until smooth, stirring regularly. Remove onions and set apart.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat red meat cubes in spice aggregate, and cook dinner in onion pot till brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the last 1 teaspoon salt. Reduce warmth to low, cover and simmer, stirring on occasion, 1 half of to two hours, or until meat is smooth.
Notes :
- Try the use of a Reynolds® sluggish cooker liner in your slow cooker for simpler cleanup.
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