Hungarian Goulash

Just as you need the right chili powder to make good chili, your choice of paprika makes all the difference in spicing a tasty goulash. Smoked paprika comes on too strong, while Spanish paprika … just isn’t Hungarian.

(Serves 4)

4 Tbs. olive oil
1 small onion, chopped fine
4 cloves of garlic, chopped
2 Lbs. stewing beef, cut into 1/2-inch cubes
3 Tbs. Whole Spice Hungarian Paprika
1 tomato, chopped
1 red bell pepper, chopped
2 carrots, cut small
3/4 tsp. salt
1 can (15 oz.) tomato sauce
3 small potatoes, chopped
Rice on the side

Heat the olive oil in a stewing pot.

Add chopped onion and sauté until slightly browned.

Add minced garlic and sauté for few seconds. 

Add the beef and sauté with the onions for about 10 minutes, covered, until the meat is browned.

Season with Hungarian paprika and add tomato, bell pepper and carrots.

Add salt and tomato sauce (see Note below)

Cover and cook on medium-low heat for 45 minutes.

Add cut potatoes, stir and cover.

Continue cooking for an additional 45 minutes.

Serve over rice.

Note: For a soupier consistency, add a cup of water and additional salt to taste along with the tomato sauce.