Hungarian Goulash
  • 1/3 C vegetable oil
  • 3 onions, sliced
  • 2 TBSP Hungarian sweet paprika
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 lbs beet stew meat, cubed
  • 6 oz tomato paste
  • 1 1/2 C water
  • 1 clove garlic, minced
  • 1 tsp salt
  1. Heat oil in a large pot over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  2. In a medium bowl, combine paprika, 2 tsps salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 tsp salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours or until meat is tender
81 SP per recipe