Hungarian Goulash

1. 1

   Brown half the beef in its own fat in a large skillet; transfer to a kettle or dutch oven and repeat with other half.

2. 2

   Rinse the skillet with a cup of water and add the liquid to the meat.

3. 3

   Cover and cook slowly over low heat.

4. 4

   Chop the bacon and fry in skillet.

5. 5

   Add the onions and brown lightly.

6. 6

   Stir in the paprika and salt; then combine with the simmering meat.

7. 7

   Stir in the uncooked green peppers.

8. 8

   Continue cooking slowly for about 2 hours or until the meat is tender, not soft.

9. 9

   Serve with soft noodles or pinched noodles

* Per serving · 4 servings · Values may vary.

No additional tips available.