This Beef/Pork Goulash is a family favorite. When visiting my daughter and family, I prepare two large pots for them, and also for the neighbors. We have Spätzle as a side, or wide Nudels. Some greens like Boston lettuce will complement the meal. Friends of my daughter often ask when I come back. That makes me smile.
Cooking time 1.5 hrs
4 to 6 servings
- 3 tbsp olive oil, or bacon grease
- 2 onions, chopped
- 2 1/4 pounds stewing beef, such as round eye, and pork tenderloin
- 1 1/2 tablespoons chopped garlic
- 3 tablespoons paprika
- 1/2 teaspoon cayenne powder
- 2 teaspoon salt
- 2 teaspoon pepper
- 6 large green and red bell peppers, cut into 1- inch pieces
- One 16-ounce can tomato puree or stewed tomatoes
- 3 cups beef broth (or water if not available, then use a beef cube)
- 2 tbsp cornstarch/flour mix with a little water to thicken gravy
- Redwine to round up taste
Heat a saute pan with 1/2 tbsp of olive oil (I use leftover bacon grease). Add onions and cook, stirring occasionally until golden to reach caramelization.
Heat the remaining 2 1/2 tablespoons olive oil in a large Dutch oven or pan over medium-high heat and saute the goulash meat until browned. Add the caramelized onions and garlic. Cook for about one minute, and then add the paprika, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute, about 2 more minutes. Add a can of tomatoes, or tomato puree, then the beef broth, beef cube and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
Turn down to low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes.
Thicken the gulasch with the corn starch/flour mix at the end. Add some redwine to round up the taste