Sunday, May 15, 2005

Hungarian Gulyas

Hungarian Gulyas (Adapted from Healthy Cooking)

1 tablespoon olive oil
2 cups diced onion
16 ounces lean beef stew meat, sliced into 3/4" pieces
2 garlic cloves, chopped
1 tablespoon sweet Hungarian paprika
3/4 cup warm water
1 3/4 cup beef broth
3/4 teaspoon caraway seeds
3 plum tomatoes, seeded and cut in 3/4" pieces
1 1/4 cups diced red bell pepper
8 ounces small new potatoes, quartered
salt and fresh ground black pepper
hot buttered egg noodles, for serving
sour cream, for serving

In a large Dutch oven, heat oil over medium-high. Add onion - sauté until tender, about 5 minutes. Add meat and cook, turning the pieces occasionally, until no longer red on the outside. Stir in garlic and paprika - cook until fragrant, about 1 minute.

Pour in warm water - scrape bottom of pan to loosen any browned bits. Stir in broth and caraway seeds - bring mixture to a boil, reduce the heat, cover and simmer until the meat is tender, about 50 to 60 minutes. Stir in tomatoes, peppers and potatoes - continue to cook until the potatoes are tender, about 15 to 20 minutes. Remove from the heat and season to taste with salt and fresh ground black pepper.

Serve over egg noodles with a dollop of sour cream on top.

Makes about 4 servings.

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