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.