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Hungarian Gulash

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Servings          
Original recipe makes 1
1 Red bell pepper; seeded
Salt and black pepper
2 1/2 lbBeef; cut into 1 inch cubes
2 lgOnions; roughly chopped
4 ozBacon; cut into small cubes
2 ozLard; (or neutral oil)
2 tbWheat flower
2 tbPaprika powder *
2 Garlic; crushed
2 tsThyme
1 16-oz canpeeled tomatoes
4 cBeef stock
1 Green bell pepper; seeded

Hungarian Gulash Preparation

* (Paprika : "sharf" means strong and "edels?ss" means sweet, if you have "edels?ss", then use 4 tablespoons paprika) Fry bacon until light brown and fat releases. Add lard, beef and onions. Fry until beef is all brown. Sprinkle with wheat flower and paprika powder. Stir until fat has absorbed powders. Add the rest of the ingredients, plus some salt and pepper and stir well. Cover and let simmer for 1 1/2 hours. Stir occasionally and add water if sauce becomes too thick. Season with salt and pepper and serve with boiled potatoes. Posted to CHILE-HEADS DIGEST by "Helle & Henning" on Oct 4, 1998,

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Calories Per Serving: 4582
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