Cooking · Countries · Olympic Games Rio 2016

Hungary – Beef Goulash

Beef Goulash

This is a time consuming dish.  There is a 2 hour cook time that does not include the prep work or the pre-cooking time.  My overall opinion was it did not turn out as tasty hoped.

  • 3 tablespoons butter
  • 3 cups of thinly sliced onions
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon chopped fresh marjoram or 1/2 teaspoon of fried marjoram
  • 3 pounds of lean beef, cut into 1 1/2 inch cubes
  • 1 teaspoon of salt
  • 3 tablespoons of paprika
  • 3 tablespoons of tomato paste
  • 2 cups of Beef Stock
  • Celery leaves from 2 ribs
  • 4 sprigs of parsley
  • 1 bay leaf
  • 1/4 teaspoon ground thyme
  • Egg noddles
  1. Heat the butter in a saucepan.
  2. Add the onions and cook over low heat until lightly browned.
  3. Add the garlic and marjoram.
  4. Cook for several minutes.
  5. Add the beef cubes,salt, and paprika; mix well.
  6. Cover and simmer slowly for 30 minutes, stirring frequently.
  7. Stir in the tomato paste an stock.
  8. Tie the celery leaves, parsley, bay leaf together an add, along with the thyme, to the meat.
  9. Bring the liquid to a boil.
  10. Reduce the meat, cover again, and cook slowly for about 1 and 1 1/2 hours, until the beef is tender when pierced with a fork.
  11. Remove the celery bundle and discard.
  12. Skim off any excess fat.
  13. Serve the beef with noodles.
    1. During the final 30 minutes of cooking time, prepare the egg noddles as the package directions.

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