Hungarian Goulash

Hungarian Goulash

2	lbs	top sirloin beef, cubed
2	tsp	"Better than Bouillon Beef Base" dissolved in 2 cups hot water
4		bacon slices
3		onions
1	Tbs	Hungarian Paprika

1/4	cup	green pepper, chopped
3/4	cup	white wine (NY Taylor Sauterne)
1	tsp	salt
1/4	tsp	black pepper
8	oz	Spiral Noodles (cooked to package directions)

1	Trim all fat from meat and cut into cubes. Chop 3 onions and place aside. Chop 1/4 C of green pepper and place aside. Fry 4 slices of bacon, blot with paper towels and set aside. Leave 1/2 of the bacon fat in the fry pan, and transfer the other 1/2 to a 8 quart soup pot. Add onions to the fry pan and sauté until transparent. Turn burner off and add chopped green pepper, crumbled bacon, paprika, salt & pepper. Use only Hungarian Paprika and make sure it says "sweet" on the label. If you can't find Hungarian Paprika locally, then Google it, and purchase online. If you use regular (domestic) paprika, it will have no flavor.
2	Add meat to 1/2 of the bacon fat in the 8 quart soup pot and brown all sides. Sprinkle onion mixture over meat and stir to mix. Add 2 cups of the beef broth and 3/4 cup white wine. Bring to boiling, then cover and simmer for approx 2 hours, or until meat is tender.
3	THICKEN GRAVY In a jar mix: 1/4 cup flour & 1/2 cup water Add this mixture into soup pot to thicken gravy.
4	Serve immediately over noodles.
5	Recommended side dish: Petite baby peas

Source

Source: Alice Lyons - revised by Joan Lyons