Hungarian beef goulash

• Meat

  • 3 lbs Beef stew meat

• Produce

  • 10 Garlic cloves
  • 1 Parsley
  • 3 Yellow onions (about 2 pounds

• Canned Goods

  • 1 6 ounce can Tomato paste
  • 2 cups Vegetable stock

• Pasta & Grains

  • 1 Egg noodles, cooked

• Baking & Spices

  • 2 tsp Cayenne
  • 1/4 cup Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on savorytooth.com

Description

Directions

• Heat olive oil in a large pot over medium heat. I used a 5.5-quart dutch oven.
• Add onions, garlic, salt, and pepper to the pot. Cook until the onions soften, about 5 minutes, stirring frequently.
• Coat the beef chunks in a mixture of paprika and cayenne, and add to the pot. Cook until the beef browns, about 5 minutes, stirring frequently.
• Reduce the heat to medium-low. Add stock and tomato paste to the pot, and stir. Cover with a lid and let simmer until the meat is very tender, about 2 hours, stirring occasionally.
• Serve with egg noodles and garnish with parsley.