3 lbs. of beef (best is beef chuck blade roast), cubed 1/2 to 1 inch pieces
3 bell peppers, cubed
2 medium onions, diced
3 cloves of garlic, crushed
2 tablespoons paprika powder
1 can tomato paste
1/2 cup beef bouillon
1 cup milk
flour as thickener
salt
pepper Place 2 tablespoons oil in cooking pot and glaze onions. Add garlic and paprika powder. Next add beef and stir until
beef changes color. Add beef bouillon, tomato paste and bell peppers. Cook 1 to1 1/2 hours. Mix cold milk with flour until thick and add to Goulash, stir until sauce becomes thick. Serve with mashed potatoes.
Variation: For Jäger Gulasch (Hunter's Goulash) add mushrooms. |
