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Gypsy Goulash

I love to play with recipes and almost never use the original one I see. Today’s Goulash recipe is a prime example of one I’ve adapted. The beauty is that you can play with it too, changing it up with different vegetables or meat , or serving it with rice or noodles.

Hungarian_Goulash2[1]

This Recipe feeds a lot of people! Halve it for three – four servings

2 lbs. stew veal, cubed (or stew beef if you prefer)
2 Garlic cloves, minced
1 large onion, chopped
Green or red pepper, seeded & chopped (if desired)
1 c. bacon, diced
Flour
Olive oil
1 – 2 T. paprika
1/2 t. caraway seed
1/2 t. marjoram
Sat and pepper to taste
1 1/2 T. vinegar
1 T. tomato paste
1 c. beef broth
2-3 potatoes, cubed (I leave the skins on)
2 medium carrots, peeled and sliced
Sour cream

Wash veal and pat dry with paper towels. Cut into bite-size cubes and dredge in flour.

Pour some olive oil into frying pan and heat (I use an electric skillet). Saute bacon; add garlic and onions. Fry until translucent and golden. Remove from pan.

Add veal to pan and brown at high heat until a golden crust forms on the meat. Add spices, vinegar, tomato paste and 1/2 c. of the broth.
Cover and simmer for 30 minutes.

In the meantime, prepare the vegetables. Put onions and garlic back in pan; add vegetables. Add more liquid (remaining beef broth) if required. Cover with lid and let ingredients cook for about 1 hour, or until vegetables are done.

Remove the lid to reduce liquid and cook until desired thickness. Add a dollop or two of sour cream about 10 minutes before serving and stir well.
Serve over rice or noodles with a salad and  crusty bread to soak up the gravy. Enjoy!

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