Wednesday, March 4, 2009

Hungarian Goulash

Hungarian Goulash (Shari Price)

Brown stew mean in a small amount of oil. Season with salt and pepper and instant beef bouillon crystals and onion. Blend in 2-4 Tbsp flour to coat meat. Add two bay leaves. For the sauce you can add 1 large can tomato sauce, canned tomatoes if desired, tomato paste, etc. Cover and simmer until meat is tender, about 3 hours. Remove bay leaves and serve over hot rice or noodles.

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