Hungarian Beef Goulash - Marha Gulyas - is another one-pot meal that comes together quickly if the ingredients are prepped the night before. It's ideal for a slow cooker, freezes well and tastes better the next day. Serve with noodles or dumplings of choice like csipetke.
- 3 tablespoons vegetable or canola oil.
- 1 1/2 pounds boneless chuck steak, trimmed of fat and cut into 1-inch cubes.
- 1 large onion, cut in half and sliced 1/4-inch thick.
- 1 clove garlic, finely chopped.
- 1 tablespoon sweet or hot Hungarian paprika.
- 1 cup water, or enough to cover ingredients.
- 1 large green pepper, seeded and quartered.
- 1 large tomato, peeled, seeded and quartered.
- 1/4 teaspoon caraway seeds.
- 4 medium red potatoes, peeled and cut into 1-inch cubes.
- Salt and black pepper.
- In a Dutch oven or deep pan with a lid, heat oil and add beef, browning well on all sides. Remove meat, and add onion and garlic. Saute 3 minutes and return beef to pan.
- Add paprika, stirring to evenly coat the meat. Add water, geen pepper, tomato and caraway. Season to taste with salt and pepper. Bring to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until meat is almost fork tender.
- Add potatoes and cook another 30 minutes or until potatoes test done when pierced with the tip of a knife. Serve with "csipetke" or other dumplings or noodles.