A Word From The Cook
“Hungarian Goulash is a rich and slightly spicy stew popular in central and southern Europe It's similar to beef stroganoff in its preparation,except that its flavor profile features paprika, tomato, and mushrooms, rather than the brown gravy typical of stroganoff. This goulash is a winter warming meal!”
- 4 Slices bacon (cut into 1/2 inch pieces)
- 1 Pound of beef tenderloin (cut into thin slices)
- 1 Tablespoon butter
- 1 Onion (sliced)
- 8 Ounces mushrooms (sliced)
- 2 Cups beef stock (or red wine or a combination of both)
- 1 Tablespoon tomato paste
- 1 Tablespoon paprika
- 1 Teaspoon dried dill
- Salt and pepper to taste
- 1/2 Whipping cream (sour cream can be substituted)
- 2 Tablespoons dill (chopped)
- 12 Ounces linguini or wide egg nnodles
Step 1 – Cook the Meat
Cook the bacon in the pan and set aside.
Sauté the beef in the bacon grease until it's no longer pink, about 5 minutes and set aside.
Salt and pepper the meat during sauté.
Step 2 – Sauté Onions and Mushrooms
Melt the butter in the pan.
Add the onions and sauté until tender, about 5 minutes.
Add the mushrooms and sauté until tender, about 5 minutes.
Step 3 – Cook Ingredients Over the Stove until Tender
Add the bacon, beef, stock, tomato paste, paprika, dill, salt and pepper and bring to a boil.
Reduce the heat, cover and simmer until the meat is tender, about 60-90 minutes.
Remove from heat and stir in the sour cream and dill.
Serve over noodles or rice.
Enjoy this rich and hearty meal!