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Beef Goulash (Czech)

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“This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.”
READY IN:
2hrs 20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
  • 2 tablespoons oil or 2 tablespoons fat
  • 1 large onion, diced
  • 12 green pepper, coarsely chopped
  • 2 tablespoons paprika (to taste)
  • 1 12 teaspoons salt
  • 12 cup water

Directions

  1. Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
  2. Add paprika and blend well. Add meat, green pepper, salt, and water.
  3. Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
  4. Add more water if desired, although mixture should not be overly soupy when finished cooking.
  5. Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

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