Heat oil in flameproof casserole, brown beef in batches and remove with slotted spoon to plate. Turn heat to medium, cook onion for 5 minutes or until pale gold color. Add garlic and return meat to casserole.
Sprinkle in flour and paprika and stir. Add tin of tomatoes, bring to boil, cover with lid and put on middle shelf of oven for 2 hours
At the end of the 2 hours, stir chopped seeded pepper into the goulash, replace lid, and cook for further 30 minutes. Stir in sour cream just before serving.
Serving
Suggestions
Serve with rice or vegetables
Originally Submitted
3/23/2011
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