Hungarian Goulash!

 Growing up, my mother made two very different dishes she called goulash.  One was the classic Southern Goulash which is made with ground beef, tomatoes, and macaroni and the other was this Hungarian Goulash, which has tender chunks of stew meat, green peppers, onion and carrots and is served over egg noodles!   

We had the first one the most, probably because it was less time consuming to make, but when Mama said we were having goulash, I hoped she meant the Hungarian version.  It was always one of my favorite meals.  

I am sure this recipe is not authentically Hungarian, because I don't remember even knowing anyone Hungarian growing up.  However, I do know this is delicious.  This is just sort of a southern spin on Hungarian Goulash.  Here is what you will need:

1 1/2 to 2 lbs. stew meat or to round steak, cubed

1 cup flour

1 tsp. salt

1/2 tsp. black pepper

1 tsp. paprika

1/3 cup oil

1 Tbs. bacon drippings

1 large sweet onion, diced

1 large green bell pepper, diced large

2 cloves garlic, minced

1 (14.5 oz.) can beef broth

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) can tomato sauce

1 tsp. seasoned salt

1/2 tsp. black paper

1 Tbs. paprika

1 bag baby carrots

1 cup sour cream

If you are using precut stew meat, trim all of the fat off of it.  If you are using top round, just cut it in good size cubes.  In a shallow dish, a pie plate works well, combine the flour, 1 tsp. salt 1/2 tsp. black pepper, and 1 tsp. paprika.  Coat the beef cubes on all sides in the seasoned flour. 

Heat the oil and bacon drippings in a heavy Dutch Oven on the stove top. If you don't have bacon drippings, you can leave them out, but they add so much flavor to this. 

 In batches place the floured beef cubes and brown on all sides well.   Don't place them all in at once or they won't brown.  Once they are all browned, add the onion and the green pepper and saute them just a little.  Add the minced garlic after the onion and green pepper starts to get tender and cook it just  minute or so.  Garlic burns easily so don't over cook it. 

 Use can of beef broth to deglaze the pan.  Scrape all of the browned bits up from the bottom.  Those browned bits are full of flavor and if you don't deglaze this will tend to stick which you do not want.

Add the tomato sauce and the stewed tomatoes.  Break the stewed tomatoes up some if they are not already.  Add 1 tsp. seasoned salt, 1/2 tsp. black pepper, and 1 Tbs. of paprika.  I use a sweet paprika, but if you are using a hot paprika, you might want to cut this amount back come.

Bring everything up to a boil, then turn the heat back to medium low, cover and cook for 1 hour.  Check about half way through and stir to be sure it's not sticking. After one hour add the baby carrots and cover and cook for 1 more hour.  Again check half way through and stir so that this doesn't stick.

After two hours, the meat should be tender and the gravy should be nice and thick.  If at any point, it seems too thick, add some water. 

 Temper the sour cream by adding a little of the hot gravy to it and stirring it in to slowly warm it.  Once the sour cream is warm, add it all to the pan and stir until it is incorporated.  If you don't temper the sour cream and just add it cold all at once, it will break and won't incorporate into the sauce smoothly. 

 Just heat through, don't allow this to boil once the sour cream is added.

Spoon over wide eggs noodles and serve!  You can garnish with a dollop of additional sour cream and a little green onion or chives!  This is one of my favorite meals and smelling it cooking brings back good childhood memories for me!