Easy Hungarian Goulash Recipe

Start with 3 lbs of cut up Chuck beef.

Add about 1 tablespoon of sunflower oil to the bottom of a pan.

Heat the pan on medium-high heat.

Brown the cut beef in the pan.

Add 6 oz of red wine to the browned beef.

Stir in 1 red bell pepper and 1 white onion.

Add 4.5 tablespoons of sweet Hungarian paprika.

Add petite cut tomatoes and 1 heaping tablespoon of tomato paste.

Add a crushed bay leaf, cracked black pepper, and 3/4 tablespoon of Himalayan sea salt.

Chop 5 cloves of garlic and add them after the mixture has been stewing for a while.

Stir in parsley and adjust salt to taste.

Cook salted buili pasta in boiling water according to package instructions for 11 minutes until al dente.

Add 2 tablespoons of sour cream to the goulash before serving.

Equipment Needed

Allergens