Hungarian Goulash

• 3lbs boneless chuck trimmed of excess fat (but not all)cut into 1 1/2 cubes
• 1/3 cup sweet paprika
• 1 12oz jar roasted red pepper(drained and rinsed)
• 2 tablespoons tomato paste
• 3 teaspoons white wine vinegar
• 2 tablespoons veg oil
• 4 large onions diced small
• 2bay leaves
• 5 large carrots cut into 1 inch rounds
• 1 tablespoon beef base or 4 bouillon cubes (the soft kind) (mixed with one cup warm water)

1. Place oven rack in middle of oven set to 325 degrees
2. 1
3. sprinkle meat with about 1 tea spoon of salt and let stand for 20 mins
4. 2
5. Process peppers tomato paste the vinegar and paprika until smooth about 2 mins
6. 3
7. combine oil onions 1 teaspoon salt in a large skillet cover and cook over a medium low heat until onions soften and become transparent
8. 4
9. stir in paprika mixture stirring until onions start to stick to the bottom of the pan
10. 5
11. add beef carrots and bay leaves stir until beef is well coated
12. 6
13. transfer to a dutch oven (or large casserole dish with a tight fitting lid)if lid is not tight fitting place foil over top and then place lid on top of foil
14. 7
15. Cook covered until meat is almost tender and suface liquid is about 1/2 inch below top of meat about 2 to 2 1/2 hrs stirring every 30 mins
16. remove pot from oven add beef base mixture stir well and place back in oven for 30 more mins. a fork should slip easily into the meat when cooked
17. 7
18. Best served with buttery mashed yukon gold mashed potatoes

sweet paprika, tomato paste, white wine vinegar, veg oil, onions, carrots, beef base

Taken from www.epicurious.com/recipes/member/views/hungarian-goulash-50004530 (may not work)