Ben's Hungarian Goulash | Just A Pinch Recipes
Cover meat in a Dutch oven or large soup pot with water. Bring to boil. Cover and simmer 1 hr. Add rest (except peas and carrots)and simmer1½ hrs. more. Add: cooked...
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Ingredients
- 2 pound(s) chuck roast, cut into chunks
- 1 cup(s) (16 oz.) tomato puree
- 1 cup(s) tomato juice
- 3 tablespoon(s) paprika (spanish)
- 1/2 cup(s) sugar
- - basil and oregano to taste
- - black pepper to taste
- 3 clove(s) garlic chopped, fresh
- 1 onion chopped and sauteed in olive oil
- 2 bay leaves
- 8 ounce(s) wide noodles, boiled and drained
- 1/2 - bag of frozen peas (or to taste)
- 1/2 - bag of frozen or fresh cooked sliced carrots
- - salt to taste
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