Hungarian Goulash
Ingredients
- 2 packed cups finely chopped white onion
- 2 red bell peppers, chopped
- 6 cloves garlic, minced
- 2½ to 3 cups low-sodium broth, divided
- 1 tsp salt, divided
- 4 Tbsp Hungarian paprika
- ¼ cup dry red wine
- 8 small red or gold potatoes (do not use russet), chopped into ½-inch chunks
- 1 (14.5-oz) can of diced tomatoes with juices
- ½ tsp pepper
- ⅛ tsp cayenne pepper
Instructions
- Add the onion, bell peppers, garlic, just 1 cup of the broth and just ½ tsp of the salt to a large pot over medium heat.
- Bring to a boil and cook for about 8 minutes until the veggies are tender and all the broth is gone. You want the broth gone before adding the wine, this will keep the sauce thick and not watery at the end.
- Add the paprika and wine and cook for 3 minutes.
- Add the potatoes, tomatoes, pepper, remaining ½ tsp salt and the remaining broth.
- Start out with 1½ cups and add more if desired or needed to cook the potatoes. I used the full 2 cups.
- Bring back to a boil, stir well, cover and reduce the heat to medium-low. Cook for about 15 to 20 minutes until the potatoes are tender, but not mushy. Taste and add any more seasoning if desired. Serve as is, like a stew, or with a side of rice.
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