Goulash with Green Peppers and Noodles

By luvmybuttonsnbows

Goulash can be made the day before, the flavor improves when reheated. You may add potatoes if desired, adding them 30 minutes before goulash is done. If adding potatoes, do not serve with noodles.

Ingredients

• 1 1/2 lbs. boneless beef chuck
• 2 strips bacon
• 2 medium onions, chopped
• 3/4 c. red wine or beef broth
• 1 1/2 tbsp. Hungarian sweet paprika
• 3/4 tsp. salt
• 1 small green pepper
• sour cream to serve with goulash
• hot buttered noodles

Preparation

Step 1

Cut beef into 1 1/2-inch cubes. Dice the bacon and put into 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 broth, paprika, salt and green pepper, blending well. Cook slowly, covered, without allowing to boil, for about 2 hours or until meat is very tender but not soft. Add more liquid if needed, it should not be soupy. Taste and add more salt if needed. Serve with sour cream to serve over individual portions. Spoon over buttered noodles.