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Hungarian Beef Goulash


  • 1 tbsp olive oil
  • 4 thick bacon slices, roughly chopped
  • 2 lb ground beef
  • salt and freshly ground pepper, to taste
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 tsp caraway seeds
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • 1 cup dry white wine
  • 1 cup chicken broth or stock
  • 1 red bell pepper, seeded and chopped
  • 2 lbs small potatoes, quartered
  • 1/2 cup sour cream
  • buttered egg noodles, for serving


  • In your 5.5-quart (or Traditions skillet, if using a crockpot) set over medium high heat, heat the oil. Add the bacon to the pan and cook until the fat has rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel lined plate and set aside.
  • Preheat oven to 300 degrees.
  • Add the onions to the skillet and sauté until slightly softened. Add the garlic and cook another 1 – 2 minutes.
  • Season the beef with salt and pepper and add to the pan to sear, working in batches if necessary. Brown the beef until all pink is gone. Remove from the pan and set aside.
  • Stir in the paprika, caraway, oregano, tomato paste, wine, stock, and beef, and cover. Slide into the oven and cook for 2 hours.
  • Add the reserved bacon, chopped bell pepper, and potatoes and cook for an additional hour.
  • To serve: Spoon the goulash on top of the buttered noodles and top with a dollop of sour cream.





Hungarian Beef Goulash

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