Hungarian Goulash

1. 1

   Cut meat into 1 to 1 1/2-inch pieces.

2. 2

   Prepare quick meat broth and set aside.

3. 3

   Dice bacon and place into pot.

4. 4

   Cook slowly, stirring and turning frequently, until bacon is lightly brown. Remove bacon with slotted spoon from saucepot to small bowl and set aside.

5. 5

   Add chopped onion to bacon fat and cook over medium heat until onion is almost tender.

6. 6

   Remove onion with slotted spoon to bowl containing bacon and set aside.

7. 7

   Add meat to bacon fat and slowly brown on all sides, stirring occasionally. Sprinkle evenly over meat a mixture of paprika, salt, pepper and marjoram.

8. 8

   Stir in bacon-onion mixture.

9. 9

   Slowly pour in meat broth and wine.

10. 10

    Bring to boiling.

11. 11

    Reduce heat, cover and simmer 2 to 2 1/2 hours or until meat is tender.

12. 12

    Remove meat with slotted spoon to thicken liquid.

13. 13

    Mix cornstarch with about 1/2 cup water and add to liquid.

14. 14

    Let boil for 5 to 6 minutes.

15. 15

    Add meat.

16. 16

    Serve over noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.