One of my favourites is Hungarian Goulash, especially on a cold night such as this one. There are several variations on the recipe but this is how i make mine.
HUNGARIAN GOULASH WITH BEEF CHUNKS
2 lb. boneless beef chuck
2 c. hot water
2 beef bouillon cubes
1/2 bay leaf
1 clove garlic, minced
3 med. onions, coarsely chopped
1/2 green pepper and half a red, sliced into lengths
2 tbsp. flour
1 tsp. paprika
3 tbsp. melted butter
Salt and pepper to taste
1 (6 oz.) can tomato paste
Can of Tomatoes
Rice
Sour cream
Cut the meat into 1 inch cubes and brown. Add to meat, bouillon cubes dissolved in 2 cups water, bay leaf, garlic, onions and green and red pepper and can of tomatoes. Reduce heat to simmer, cover and simmer for 1 1/2 hours. Or until meat is tender. Combine flour, paprika and melted butter. Stir until smooth. Add some liquid from goulash to make a smooth paste. Add to goulash stirring until well blended. Salt and pepper to taste, add tomato paste. The longer you leave it to simmer the more tender the meat becomes. Put the rice on the boil and once completed and its on your plate add a swirl of sour cream!
Now i am really hungry!
