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ben's hungarian goulash

(1 rating)
knish avatar
Recipe by
Helaine Norman
@knish
Sunrise, FL

I ordered this dish in a kosher restaurant in Boca Raton, FL. I liked it so much I asked for the recipe and was unexpectedly delighted when the chef came to my table and gave me the recipe as I wrote it out on a napkin. I came home to make it soon afterward. I hope you enjoy it as much as I do.

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For ben's hungarian goulash

  • 2 lb
    chuck roast, cut into chunks
  • 1 c
    (16 oz.) tomato puree
  • 1 c
    tomato juice
  • 3 Tbsp
    paprika (spanish)
  • 1/2 c
    sugar
  • basil and oregano to taste
  • black pepper to taste
  • 3 clove
    garlic chopped, fresh
  • 1
    onion chopped and sauteed in olive oil
  • 2
    bay leaves
  • 8 oz
    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

How To Make ben's hungarian goulash

  • 1
    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 carrots (boiled or frozen) sliced, frozen peas at end of cooking. Serve over cooked noodles.
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