2 strips bacon

2 medium sized onions, chopped

3/4 cup red wine or beef broth

1-1/2 tablespoons Hungarian sweet paprika

3/4 teaspoon salt

1 small green pepper, cut up

Sour cream to serve with goulash

Hot buttered noodles (see note below)

 

Cut beef into 1-1/2-inch cubes.  Dice the bacon and put into heavy Dutch oven.  Saute over medium to high heat until fat is rendered out.  Add beef cubes.  Brown slowly until richly browned on all sides.  Add the onions.  Cook 2 to 3 minutes or until onions are softened.  Add the red wine (or the broth), paprika, salt, and green pepper, blending well.  Simmer, covered, without allowing to boil, for about 2 hours or until meat is very tender, but not soft.  Add more liquid if needed, but it should not be soupy.  Taste and add salt if needed.

 

Serve over hot noodles with a dollop of sour cream on top.

 

*Note:  This is best made the day before to allow flavors to blend.

*Note:  You may add potatoes during the last 30 minutes of cooking, but if you do, don't serve with noodles.