From the Archives: Hungarian Goulash

2-20-09
Hungarian Beef Stew

1 boneless beef chuck-eye roast, 3 1/2 lbs, trimmed and cubed into 1 1/2 inch pieces
1/3 c. sweet Hungarian paprika
1 t. salt
1-12 oz. jar roasted red peppers, rinsed
2 T. tomato paste
3 t. vinegar
2 T. vegetable oil
4 large onions, diced (6 cups)
4 large carrots, cut into 1 inch rounds
1 bay leaf
1 c. beef broth
1/4 c. sour cream, optional
Preheat oven to 325. Sprinkle meat with 1 t. salt, let stand for 15 minutes. Put paprika, peppers, tomato paste and 2 t. vinegar in food processor and combine until smooth. In a dutch oven combine oil, onions and 1 t. salt, cook on medium heat until the onions are beginning to soften, but not brown, 8-10 minutes. Add paprika mixture, cook and stir another 2 minutes, until the onions begin to stick to the bottom. Add beef, carrots and bay leaf, scrape down sides with spatula, cover and transfer to oven. Cook for 2-2 1/2 hours, stirring every 30 minutes. Add beef broth and cook for another 30 minutes. Remove bay leaf and add another t. vinegar and sour cream if you want to. Add salt and pepper to taste. Serve over boiled potatoes or egg noodles.


This was the first meal we made in our new kitchen, that is if baking a frozen pizza doesn't count. This turned out pretty good, Nate wanted to make it from out Cook's magazine for a while, I think next time we will make it a bit more spicey, other than that, it was a great, hearty meal.