Hungarian Goulash
 
4 slice  bacon
1-1/2 cup  chopped onion
1 small  green bell pepper, chopped
1-1/2 lb.  boneless beef chuck
1-1/2 tsp  paprika
1/2 tsp  salt
1/4 tsp  coarse black pepper
1/8 tsp  marjoram
2 cup  beef broth
3/4 cup  dry white wine
4 cup  cooked white rice, or cooked noodles
 
Fry the bacon slices until light brown. Remove and drain on paper towels. 
Add onion and green pepper, saute until onion becomes transparent. Drain on 
paper towels. Set aside. 
Add boneless beef chuck, brown on all sides. Sprinkle paprika, salt, pepper 
and marjoram over the top of the beef. Add the bacon, onion and bell pepper. 
Slowly pour in the beef broth and white wine. 
Bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours, until 
meat is tender. Before meat is done, cook up the rice or noodles. Remove 
meat onto a serving plate. Serve with gravy from the pan, serve over hot 
rice or noodles. 
From: Duckie <jmstwn1...@earthlink.Net 
Servings: 4 
 
 
 
(ID: 80392) Mirror: rec.food.recipes: Mon, Sep 30, 2002


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