Recipe for cooking hungarian beef goulash - bogracs gulyas

Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Meats

"Bogracs Gulyas" loosely means "a cauldron of meat."

2 Tbsp. canola (or other vegetable) oil or bacon fat
1 1/2 lb. (one and a half lbs. ) beef boneless chuck, tip
    or round, cut into 3/4-in. cubes
2 c. water
1 (8 ounce) can tomatoes (with liquid)
3 med. onions, chopped
1 clove garlic, chopped
2 tsp. paprika
2 tsp. salt
1 tsp. instant beef bouillon
1/2 tsp. caraway seed
1/4 tsp. pepper
2 med. potatoes, cut into1 1/2-in. pieces
2 med. green bell peppers, cut into 1-in. pieces
French bread or rolls

Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 mins.; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 1/2 an hour. Add green peppers; cover and simmer until tender, 8 to 10 mins. Serve in soup bowls with French bread for dipping into hot broth.

Yields 6 servings.