Hungarian Goulash

By now, if you are a long term Lavender Apple blog reader, you know that all of Peggy's recipes are fantastic. By far, my all time ultimate favorite recipe that she has graced my belly with, has to be her Hungarian Goulash. Hungarian goulash is not a stew, but its in a similar vein, only better. It has a nice thick consistency, and a filling savory flavor that you won't soon forget. You will go back for seconds, and thirds, and not be sorry. If you ever feed friends or family this recipe, be prepared to share it, because they will always ask for it. Make this today, like now, seriously. 

Ingredients: 

2 pounds round steak, cubed

2 Tbs oil

2 onions, diced

1/2 cup tomato sauce

2 beef bouillon cubes

1/2 cup water

1 tablespoon paprika 

1 tsp vinegar

Dollop of sour cream 

1 pkg egg noodles

Directions: 

In a LARGE cast iron pot, warm your oil in a hot pan. Season your steak with salt and pepper. Sear your steak cubes on all sides. Two pounds of steak is quite a lot, so if you need to do it in batches, that is best. You don't want to crowd your meat because it will steam instead of sear and make the meat tough. So a good brown sear on all sides is important, even if you have to do it in batches. Once your steak is seared, set it aside. Add some oil into your pan again and reduce the heat to medium, add your onions and salt and pepper. Cook until golden brown, then add back in your meat, tomato sauce, bouillon cubes, water, paprika, & vinegar. Simmer for 2 hours until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then temper and add a dollop of sour cream. Boil your noodles as directed and serve the goulash over the top of them. 

It may not look or sound fancy, but this is a dish you will want to eat every night of the week. I am craving this just thinking about it. Enjoy!