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Doyle's Milwaukee Inn Hungarian Goulash
4 lbs. beef top round (cut into 1/2-inch cubes)
flour to coat meat
4 T. olive oil
3 C. chopped green bell pepper (cut into 1/2-inch cubes)
3 C. chopped onions (cut into 1/2-inch cubes)
1/2 C. butter
1/2 C. flour
4 C. beef stock
2 T. beef base
4 C. red wine
1/2 C. Hungarian paprika
2 T. minced fresh garlic
2 T. granulated garlic
2 T. coarsely ground black pepper
4 to 6 bay leaves
salt to taste
Dredge meat through flour, then brown in oil over medium-high heat, stirring
often. After meat is lightly browned on most sides, add pepper and onions. Cook
10 minutes. Add butter and flour to mixture and mix well. Add stock, base, wine,
paprika, fresh and granulated garlic, black pepper and bay leaves; mix well.
Reduce heat to a simmer and cook until meat is very tender and liquid is reduced
to a stew like consistency, 45 to 60 minutes. Add salt to taste.
Makes about 10 servings.
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