Hungarian Goulash

3 tablespoons vegetable oil
1/4 cup McCormick Instant Chopped Onions
3 pounds boneless beef shoulder, cut into 1 1/2 -inch cubes
1 tablespoon McCormick Paprika
2 teaspoons McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Coarse Ground Black Pepper
6 McCormick Anise Seeds
Dash McCormick Ground Red Pepper
2 medium-size tomatoes, peeled and cut into wedges
1 medium-size green bell pepper, cut into medium-size pieces
1/4 cup tomato purée
1 cup water
3 slices bacon
Hot cooked noodles or spätzle to serve, if desired

Heat oil in Dutch oven or large saucepan over medium heat.
Add chopped onions and cook until browned. Remove onions
and set aside.

Add beef to pan and brown on all sides. Drain off excess fat.

Place paprika, seasoned salt, black pepper, anise seed, and
red pepper in small bowl and stir to combine. Sprinkle over
meat. Add reserved onions, tomatoes, green bell pepper, tomato
purée, and water to pan and stir.

Lay bacon strips over top of mixture. Cover and simmer over
low heat 2 hours or until meat is tender. Add additional water
as necessary. Serve over hot cooked noodles or spätzle.

Makes 6 servings, 1 cup each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.