Goulash (Hungarian Beef Stew)
Paprika was introduced to Hungary in the late sixteenth century—and when combined with stew, a match was made in gastronomical heaven. Goulash has become one of Hungary’s most famous dishes, and was prepared by Hungarian Jews for Shabbat and other special occasions. It’s most flavorful made a day ahead and gently reheated. Serve with potatoes or wide egg noodles. This recipe comes from The Essential Jewish Cookbook.
Equipment
- Dutch oven or other heavy deep-sided pan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 to 3 large yellow onions halved and thinly sliced
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves minced
- 3 tablespoons paprika
- 1/2 teaspoon hot paprika or ground red (cayenne) pepper
- 2 tablespoons tomato paste
- 2 pounds boneless beef chuck stew meat (1 1/2-inch cubes)
- 2 cups beef broth
Instructions
- Warm the oil in a large Dutch oven over medium-low heat. Add the onion, season with salt and pepper, and turn to coat. Cover and cook for 10 minutes.
- Uncover, stir, and reduce heat to low. Continue cooking about 10 minutes until golden and very soft.
- Add the garlic, paprika, hot paprika or cayenne pepper, and tomato paste, and cook stirring constantly for 1 minute. Add the beef and season with salt and pepper. Cook for 2 minutes, stirring a couple of times.
- Stir in broth and bring to a boil; then cover and reduce heat to simmer until tender, about 3 hours. Season to taste and serve hot.