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Jim Coleman Recipes

Goulash and Noodles

For this recipe you will need:

8 ounces of broad egg noodles
2 lbs. beef, cut into cubes
1/3 cup olive oil
3 cloves garlic, chopped
1 lb. onions, chopped
1 green pepper, chopped
3 cups of chicken stock
2 Tbs. paprika
1 tsp. salt
1/4 tsp. whole peppercorns
1/2 cup tomato paste
1 tsp. caraway seeds
2 Tbs. chopped parsley

To prepare this recipe:

Heat the oil in a skillet and brown the beef. While the beef is browning, bring the chicken stock to a boil in a saucepan. Add the garlic, onions, green pepper, peppercorns, paprika and salt to the pan with the beef, and cook a few more minutes, until the onions are translucent. Add the boiling chicken stock to the beef mixture, reduce the heat, and simmer for 1 1/2 hours. Add the tomato paste and caraway seeds, and continue cooking until the beef is tender.

Cook the noodles according to package directions, drain, and divide among six plates. Ladle the goulash over the noodles, and serve.

This recipe will serve 6 people.

©2005 WHYY