This recipe makes enough for 8-10 servings, probably.
1 huge green pepper, cut into chunks (or 2 medium green peppers)
1 huge red pepper, cut into chunks (0r 2 medium red peppers)
4 small yellow onion, cut into chunks
2 medium carrots, peeled and sliced
1 small turnip, peeled and sliced
4 cloves of garlic, peeled and minced
3 cups of tomato sauce
about 2 1/2 pounds of beef (or buffalo) stewing meat or beef (or buffalo) braising tips, cut into chunks
7-8 small Yukon gold potatoes, cut into chunks
beef, chicken, or vegetable broth
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of basil
1 teaspoon of paprika
Plain yogurt or sour cream (optional)
1. Saute the onions in a little olive oil and a little canola oil.
2. In a separate pan, saute the red pepper in canola oil.
3. In another separate pan, saute the green pepper in canola oil. Oma says the reason you saute them all in separate pans is so that each vegetable retains its flavor instead of all sort of tasting like each other.
4. Add the sliced carrots, turnip, and garlic to the onions. Saute all the vegetables until soft.
5. Pour the tomato sauce into a dutch oven over medium heat. Add in the vegetables when ready. Stir.
6. Saute the beef chunks in canola oil until browned. Add into the tomato sauce mixture with all juices.
|Sauteing the meat.|
|Into the pot!|
8. Prepare and slice the potatoes and put to the side.
9. Simmer the mixture, with lid on, for about 2 hours or until meat is extremely tender.
10. Once meat is ready, add in the potatoes and simmer with lid mainly on, but a little off for another 1/2 hour, or until potatoes are finished.
11. Boil water and prepare egg noodle pasta. After draining water, put finished noodles into dutch oven and stir. Simmer for another 2 minutes.
12. Take off heat and serve. We ate it on a plate and used crusty bread to soak up the broth. You can also eat it in a bowl like stew and add a dollop of sour cream or plain yogurt.
Note: For health reasons (for Oma), we added barely any salt. Please taste and add more salt (or pepper, basil, paprika, garlic) to taste.
|A plateful of goulash.|
|Very filling and hearty!|