Hungarian Goulash Stew
This is a hearty, warming bowl of stew that is so delicious it will be a family favorite. Perfect when served with a salad, and slices of rye bread for the family. Buy a fresh tin of sweet Hungarian paprika for this dish. Szeged brand is usually sold in the spice section of your local supermarket.
- 3 slices bacon, chopped
- 3 pounds boneless chuck, trimmed and cut into ½-inch cubes
- 2 tablespoons vegetable oil
- 4 medium onions (about 1 ½ pounds), diced
- 4 garlic cloves, minced
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- ¼ cup tomato paste
- 5 cups beef broth
- 1 bottle of beer, or additional broth
- 2 red bell peppers, cut into ½ inch dice
- 8 ounces crimini or button mushrooms, thick sliced
- Kosher salt and freshly ground black pepper
- Reduced fat sour cream, as an accompaniment
- In an Dutch Oven or covered large pot cook bacon over medium high heat until crisp. Transfer with a slotted spoon to a large bowl and set aside. In bacon fat remaining in pot, brown meat in small batches over high heat, transferring it as browned with slotted spoon to bowl.
- Pour off all but two teaspoons of oil. Reduce heat to medium and sauté onions and garlic until golden. Stir in paprika, caraway seeds, and tomato paste then stirring constantly, cook for 2 minutes. Stir in broth, beer, bell pepper, mushrooms, bacon, and browned meat along with any accumulated juices; bring to a boil. Season with salt and pepper. Cover, reduce heat and simmer until beef is very tender and falls apart when pressed with spoon, 2 ½ to 3 hours. Serve with a small dollop of sour cream.
Serving size: Serves 6