Goulash, Hungary

 

Goulash, Hungary

Ingredients:

• 2 pounds (about 900g) beef stew meat, cut into cubes
• 2 large onions, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 2 tablespoons vegetable oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 large tomatoes, diced
• 3 cups (720ml) beef broth
• Salt and black pepper to taste
• 1 bay leaf
• 1 tablespoon flour (optional, for thickening)
• Sour cream (for serving)
• Cooked noodles, rice, or bread (for serving)

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

2. Add the minced garlic and continue to sauté for another minute.

3. Add the beef cubes to the pot and brown them on all sides.

4. Stir in the tomato paste, sweet paprika, and caraway seeds. Mix well to coat the meat evenly.

5. Add the chopped bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables begin to soften.

6. Pour in the beef broth and add the bay leaf. Season with salt and black pepper to taste.

7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours or until the meat is tender.

8. If you prefer a thicker consistency, you can mix a tablespoon of flour with a bit of water to create a slurry and stir it into the goulash. Simmer for an additional 10-15 minutes.

9. Taste and adjust the seasoning if necessary.

10. Serve the goulash over cooked noodles, rice, or with crusty bread. Optionally, add a dollop of sour cream on top.

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