Hungarian Gulyás

Susan Stone

"I learned to make this from my Hungarian grandmother. This version is from the countryside. A wonderful, simple but rich beef stew that gets better every time it is reheated."
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Original recipe yields 6 servings

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  1. Heat oil in a Dutch oven. Add onion and cook until softened. Add beef to the pot and brown well. Stir in tomato sauce and paprika, and enough water to cover meat well, about 4-5 cups. Bring to a boil, lower heat and cover, and simmer for 1-1/2 hours. Add potatoes to pot, making sure they are covered by the liquid, and cook for another 45 minutes, until potatoes are tender.


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