Hungarian Gulyás

Hungarian Gulyás

2 Yellow onions, peeled, sliced, quartered

Olive oil

2 T. Caraway seeds

3 T. Hungarian red paprika

3 Garlic cloves, crushed

2.5 lbs. Beef chuck roast, cut into ¾ inch cubes

½ Small can of tomato paste

3 T. Sugar

2 t. Salt

2 t. Pepper

2 Tomatoes, cut into 1” pieces

2 Anaheim chilies, cored and sliced into rings

1 Stalk of celery, chopped

1 lb. Potatoes, cut into 1” pieces

8 Strips of bacon, cooked and then cut into 1” pieces

Water

2 T. Cornstarch (for thickening)

· Sauté the onions in the olive oil. Heat should be low in order not to brown the onions.

· Mix in the caraway seeds, and cook for another minute.

· Mix in the paprika, and cook for another minute.

· Mix in the crushed garlic, and cook for another minute.

· When the onions become glossy, add the beef.

· Sauté for 10 minutes, stirring frequently.

· Mix in the tomato paste, and cook for another minute.

· Add the sugar, salt, and pepper.

· Place the contents of the frying pan in a crockpot.

· Add the tomatoes to the crockpot.

· Add the chilies to the crockpot.

· Add the celery to the crockpot.

· Add the potatoes to the crockpot.

· Add the bacon to the crockpot.

· Cover with water.

· Mix the cornstarch with 8 oz. of cold water, and then add to crockpot.

· Thoroughly stir the contents of the crockpot.

· Cook on low temperature, uncovered, for at least 12 hours.

12/10/2014 11:13 AM