Freezer Hungarian Goulash Recipe
- 4 lbs stew beef, cut in 2" cubes
- salt, to taste
- paprika, to taste
- pepper, to taste
- 4 cloves garlic, minced
- 2 cans tomato paste
- 8 cloves allspice
- 1 cup water
- 4 large potatoes, quartered (on each serving day)
Brown stew beef in cooking oil in large skillet, then season beef with salt, paprika and pepper. In a small bowl combine garlic, tomato paste, cloves and water, stirring well then add to skillet. Simmer for 2 hours, then cool. Divide into 3 freezer containers.
On cooking day:
Defrost then cook over medium heat for 15 minutes then add potatoes. Simmer 45 minutes or until potatoes are tender and goulash is heated through.