Name: Beef Goulash
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 3 pounds bottom round of beef, cut into 1½-inch cubes; ¼ cup butter; 4 cups sliced onions; 1 veal kidney, cored and diced; 1 piece of salt pork (2 inches square), diced; 2 tablespoons paprika (sweet rose); 2 green peppers, seeded and diced; 1 bay leaf; 1½ cups Beef Stock; 2 tablespoons all-purpose flour

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds bottom round of beef, cut into 1½-inch cubes
¼ cup butter

Method

Brown the meat in the butter. Add the onions, kidney and salt pork and cook until onions are golden.
Sprinkle with the paprika and flour. Cook gently for two or three minutes, stirring.
Add the stock, bay leaf and peppers. Cover and simmer slowly for about one and one-half hours, until the beef is tender.

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Beef Goulash

Ingredients

Method

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