Hungarian Beef Goulash

1. 1

   In Dutch oven (8-quart size), brown beef shanks in hot oil until browned on all sides.

2. 2

   Remove meat and bones to plate.

3. 3

   In remaining drippings, cook onion until tender.

4. 4

   Stir in paprika. Cook 1 minute.

5. 5

   Return beef and bones to Dutch oven.

6. 6

   Add celery, carrots, tomatoes with their liquid, salt and 5 cups water to boiling.

7. 7

   Reduce heat to simmer.

8. 8

   Cover for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.