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Hungarian Goulash
From Dorothy McNett's recipes at www.dorothymcnett.com. Just one of many versions. This one has fresh tomato added, but many "authentic" recipes do not use tomato. Cook up some Hungarian noodles to serve with this.
3-4 tablespoons olive or grapeseed oil
1 large onion, chopped
3-4 cloves garlic, chopped
1 1/2 pounds beef chuck, cut into cubes
1/2 teaspoon sea salt
freshly ground pepper
3-4 tablespoons sweet Hungarian paprika
2 teaspoons caraway seeds
1 green bell pepper, chopped
5 cups water
3-4 medium yukon gold potatoes, cut into 1/2 inch cubes
1 large fresh tomato, chopped
cooked noodles
sour cream, as desired, for serving
In heavy bottomed stock pot, heat the oil. Add the chopped onion and garlic and cook several minutes. Cut the beef into cubes about 1/2 - 3/4 inch in size. Sprinkle them with salt and pepper. With pan on high heat, add the beef to the onion mixture and cook until beef is browned on all sides, stirring once or twice. Stir in paprika, caraway seed, chopped green pepper and the water. Bring to a boil, reduce to medium and simmer, covered, about 45 minutes. Add cubed potatoes and diced tomatoes. Cook on simmer about 20-25 minutes or until the potatoes are tender. Taste, adding more salt and pepper as desired. Bring a large pot of water to a boil and cook the noodles as directed. Drain noodles, and serve with the goulash, garnished with dabs of sour cream, if desired.
Recipe created 2013-08-04.
