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–+ servings

Serbian Goulash

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • Antelope meat ground: 1 pound
  • Green bell pepper chopped: 1/4 cup
  • Chopped onion: 1/4 cup
  • Chopped chives: 2 tablespoons
  • Whole drained kernel corn: 15.25 ounce
  • Red potatoes cubed: 2
  • Thinly sliced celery: 1 stalk
  • Chopped tomato: 1
  • Beef broth: 14 ounces
  • Water: 1 cup
  • Elbow macaroni: 1 cup
  • Black pepper and salt: to taste
  • Garlic powder: 1/4 teaspoon

Instructions

  • Stir chives, onion, bell pepper and antelope together in one large pot and cook over medium flame to tender vegetables and make antelope brown.
  • It will take almost 10 minutes.
  • Mix in macaroni, water, beef broth, tomato, celery, red potatoes, and corn.
  • Let it boil over high flame for 3 minutes and decrease heat to medium flame.
  • Cover pot and simmer for almost 30 minutes to tender potatoes.
  • Season with pepper and salt to taste.
  • Sprinkle some garlic powder and serve hot goulash.
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Course; Meat / Stew
Cuisine; Serbian