Hungarian Goulash

 

1 1/4
cups finely chopped yellow onion
1
sweet green pepper, cored, seeded and chopped fine
1/4
cup butter
2
pounds boned beef chuck or round, cut in 1-1/2” cubes
2
tablespoons Hungarian paprika
1 1/2
teaspoons salt
1/4
  teaspoon pepper
1
teaspoon cider vinegar
2
cups beef broth or water

 

 

Sauté onion and green pepper in butter in a kettle over moderate heat 5-8 minutes until onion is pale golden; drain on paper toweling.  Add meat to kettle and brown well over moderately high heat.  Turn heat to low, add paprika, and stir 1-2 minutes.  Return onion mixture to kettle, add remaining ingredients, cover and simmer 1-1/2 to 2 hours until meat is tender. 

 

Serves 6.