Hungarian Beef Goulash
From rodeogirl73 16 years agoIngredients
- 1 strip bacon shopping list
- 2 onions, medium dice shopping list
- 1 tablespoon olive oil shopping list
- 2 1/2 pounds stewing beef, cut into 1/2-inch cubes shopping list
- 1 garlic clove shopping list
- Pinch caraway seeds shopping list
- 2 tablespoons good quality sweet paprika (see cook's note) shopping list
- 2 cups warm water shopping list
- 2 cubes beef bouillon shopping list
- 2 whole canned tomatoes, chopped shopping list
- 1 green bell pepper shopping list
- 4 or 5 potatoes shopping list
- 2 tablespoons sour cream, plus more for plating shopping list
- 1 pound prepared spaetzle, as an accompaniment shopping list
How to make it
- In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
- Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
- Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
- Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
- While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
- Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
- Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.
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