The perfect warm dish to come home to in the cold of winter. Beef Goulash is a stew of meat and vegetables, seasoned with paprika and other spices. Its history dates back to the 9th century in the medieval Kingdom of Hungary and was traditionally a meal eaten by Hungarian shepherds. It’s lasted this long for good reason, and will be a modern day hit in your kitchen. Give it a go!
Yield: 12 servings
1/3 cup vegetable oil
3 pounds stew beef, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds
2 tablespoons red wine vinegar
1 (15 oz) can whole peeled tomatoes, hand crushed
6 cups chicken broth
4 russet potatoes, peeled and thickly sliced
- Place a large heavy pot over medium heat and add the oil. Add the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
- Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant.
- Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
- Add the potatoes and continue to simmer for one hour, uncovered, until the potatoes are tender and the sauce has reduced to desired thickness. Season with salt and pepper.
Filed under: Recipe on December 18th, 2016