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Hungarian Goulash
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    Hungarian Goulash

  • 2½ pounds beef, cut into 1 inch cubes
  • 2 large onions, roughly chopped
  • 4 ounces bacon, cut into small cubes
  • 2 ounces lard (or neutral oil, not olive oil)
  • 2 tablespoons wheat flower
  • 2 tablespoons paprika powder (Paprika : "sharf" means strong and "edelsüss" means sweet, if you have "edelsüss", then use 4 tablespoons paprika)
  • 2 cloves garlic, crushed
  • 2 teaspoons thyme
  • 1 can (16 oz) peeled tomatoes, crushed, with juices
  • 4 cups beef stock
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • Salt and black pepper
  • Fry bacon until light brown and fat releases
    Add lard, beef and onions.
    Fry until beef is all brown.
    Sprinkle with wheat flower and paprika powder.
    Stir until fat has absorbed powders.
    Add the rest of the ingredients, plus some salt and pepper and stir well.
    Cover and let simmer for 1½ hours.
    Stir occasionally and add water if sauce becomes too thick.
    Season with salt and pepper and serve with boiled potatoes.

    From: Helle & Henning. Via: Chile Head Mailing List
    Posted By: Helle & Henning, Helning@vip.cybercity.dk
    Post Date: Sun, 4 Oct 1998

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