Hungarian Gulyás
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2¼ kilo pork, or veal or beef, (2½ lb), cut into ½ inch cubes
- 1 tablespoon cooking oil
- 1 cup onion, diced
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 1½ tablespoons paprika
- 2 bay leaves
- ¼ teaspoon dried thyme
- 3½ cups canned tomatoes
- 1 cup sour cream, Shortcut
- 1 recipe Spätzle, Link in Notes
Instructions
- Heat the oil in a pot, add the pork, and brown, stirring often to get most of the cubes browned.
- Add the onion and garlic and cook until onion is softened.
- Stir in the flour and seasonings.
- Add the tomatoes and stir together. Cover and simmer on low heat until the pork is tender and the sauce thickened, about 1 to 1¼ hours. Stir occasionally.
- When the meat is tender and sauce thickened, stir in the sour cream and remove from heat.
- Serve with spätzle, enjoy.
Notes
Low cost per serving if using pork, beef or veal may be a bit higher cost.
Additional Recipe: Spätzle.
Shortcut: Sour Cream.
