Hungarian Goulash
This is the best of all of the 9 beef stew (or stew-ish) recipes that I have collected. I have never cooked with this much paprika (1/4 cup). It gave the sauce a beautiful red color and the meat a wonderful flavor! Although it probably would have enhanced the dish, I didn't cook the potatoes for another hour - just until they were tender (maybe 30 minutes). I browned the meat in small batches to avoid steaming it. Instead of 7 cups of water, I used 4 cups of beef broth and 3 cups of water. I didn't use fish sauce - too expensive. I didn't have any caraway seeds but I'll definitely try them next time.
This will be our Go-To comfort stew from now on.
4 servings
11 calculated points
 |
| Cabernet Franc, Malbec |
Ingredients
- 6 ounces thinly sliced bacon chopped
- 2 1⁄2 pound well-marbled boneless beef chuck cut into 1 1/2-inch pieces
- Kosher salt
- Pepper
- 2 onions chopped
- 1 ⁄4 cup Hungarian sweet paprika
- 1 tablespoon tomato paste
- 1 ⁄2 teaspoon caraway seeds
- 2 tablespoons apple cider vinegar divided
- 1 1⁄2 pounds small Yukon Gold potatoes cut into 1-inch pieces
- 2 teaspoons fish sauce optional
- Sour cream and toasted rye bread for serving
Directions
In a large Dutch oven, cook bacon over moderate heat until crisp, about 7 minutes.
Using a slotted spoon, transfer bacon to a plate, leaving fat in pan.
In batches, add beef to pot, season beef with salt and pepper and cook in bacon fat over moderately high heat until browned all over, about 5 minutes per batch.
Using a slotted spoon, transfer beef to plate with bacon.
Add 1/4 cup of water and onions to pot. Cook, stirring with a wooden spoon and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes.
Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute.
Add 7 cups of water and 1 tablespoon of the apple cider vinegar; return the meat and any accumulated juices to the pot.
Bring the goulash to a boil, cover partially, and simmer over low heat for 11/2 hours.
Add potatoes to pot, and simmer, partially covered, over low heat until beef is very tender and sauce is slightly thickened, about 1 hour.
Stir in fish sauce, if using, and remaining 1 tablespoon apple cider vinegar.
Season with salt and pepper.
Ladle into bowls and serve with sour cream and rye bread.
Using a slotted spoon, transfer bacon to a plate, leaving fat in pan.
In batches, add beef to pot, season beef with salt and pepper and cook in bacon fat over moderately high heat until browned all over, about 5 minutes per batch.
Using a slotted spoon, transfer beef to plate with bacon.
Add 1/4 cup of water and onions to pot. Cook, stirring with a wooden spoon and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes.
Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute.
Add 7 cups of water and 1 tablespoon of the apple cider vinegar; return the meat and any accumulated juices to the pot.
Bring the goulash to a boil, cover partially, and simmer over low heat for 11/2 hours.
Add potatoes to pot, and simmer, partially covered, over low heat until beef is very tender and sauce is slightly thickened, about 1 hour.
Stir in fish sauce, if using, and remaining 1 tablespoon apple cider vinegar.
Season with salt and pepper.
Ladle into bowls and serve with sour cream and rye bread.
Comments
Post a Comment