|Before the tomatoes and noddles were added.|
It's delicious and (gasp!) healthy, too. Enjoy!
- 3 Tbsp. oil
- 5 medium onions, diced
- 2 1/2 quarts water
- 1 1/2 Tbsp. Hungarian sweet paprika
- 1/2 tsp. pepper
- 1 Tbsp. caraway seeds
- 3 1/4 lbs. beef, cut into bite-sized pieces
- 2 cloves garlic, chopped
- 5 medium carrots, sliced
- 2 medium parsnip, sliced
- 2 large potatoes, cubed
- 2 tomatoes, diced, optional
- Small pasta, optional
- Heat the oil in a large pot and add the onions, along with a few spoonfuls of the water and a pinch of salt. Cook for 15 to 20 minutes, or until the onions are clear.
- Remove from the heat and quickly stir in the paprika, pepper and caraway seeds. Add some of the water to keep the paprika from burning.
- Add the meat and garlic. Turn the heat to high and cook until slightly browned.
- Turn down the heat, add a few more spoonfuls of the water and cook for 15 minutes, or until the meat is nearly done.
- Add the remaining water and continue cooking for several hours, or until the meat is fully cooked and tender.
- Stir in the carrots, parsnip and potatoes. Let the potatoes cook until ready.
- When you are nearly ready to eat the goulash, add the tomatoes and noodles. Cook the noodles in the stew.
- Salt to taste and enjoy!
Adapted from The Hungarian Dish.
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