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Ingredients
| beef chuck clod steak: 2 lbs (cubed) |
| salt: 1 tsp |
| onions: 2 (chopped) |
| vegetable oil: 2 Tbl |
| sweet paprika: 3 Tbl |
| bay leaf: 2 |
| water: 1 qt |
| red potatoes: 4 lbs (cubed) |
| black pepper: 1/4 tsp |
| Bisquick: 2 cups |
| 2% milk: 2/3 cup |
| enriched egg noodles |
| sour cream: 1 pt |
Authentic Hungarian Goulash
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
120 min -
Servings
8 serving(s)
Tags
- Cut meat into 1-inch cubes then salt.
- Chop onions and brown in oil.
- Add beef and paprika, simmer for 1 hour.
- Add water, potatoes, bay leaf, and pepper.
- Cover and simmer for 40 minutes.
- Separately mix Bisquick and milk.
- Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
- Cover and cook for 10 minutes.
- Serve over cooked, wide egg noodles, top with a dollop of sour cream.