July 03, 2017
Comfort Food, Dinner, Main Dish,
Beef, Austrian, German, Hungarian, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"My mom used to make a similar version of this Goulash. This one is from Taste of Austria."
Heat the oil in a medium sized pot and brown the beef cubes.
Add the onions and cook them with the meat until they are transparent or have a shiny appearance. Add the paprika and tomato puree with all the spices and stir well.
Fill pot half way with stock or water and stir well again. Add a little salt and pepper to taste.
Bring the whole pot to a boil then turn to medium and let simmer or cook slowly until the meat is soft or done, approximately 1-1 1/2 hours.
The onions are the thickening agent, so as the water evaporates, add a little at a time to avoid a thin goulash.
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Delicious! I made as written, except after the sauteeing, I put it all in a crockpot and cooked on low for 6 hours. Worked like a charm.
This was a lovely goulash, full of flavor. We enjoyed this delicious meal very much. Served over caraway noodles. It was quick and easy to make, the sauce was smooth, thick and tasty and the meat was very tender. So glad that I tried this dish. Thanks for sharing. Made for CQ4
The flavor of this goulash was great. The meat was tender and the onions did indeed thicken the sauce beautifully. We served it with noodles for a delicious dinner.