Serves 4
Goulash is a traditional Hungarian dish, but has found its way into many other cultures, mine included. Paprika is the main spice ingredient and it lends this dish a hearty flavor. Serve hot with polenta, mashed potatoes, rice or egg-noodles. Also, make a lot of goulash, as it keeps well and leftovers can be turned into a delicious goulash soup.
Ingredients:
2 lbs beef stew meat (trimmed of fat and cut into 1’’ dice)
1 ½ lbs onions (yellow, spanish) finely diced
2 tablespoons olive oil
1 clove of garlic
3 tablespoons tomato paste
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds (optional)
1 teaspoon marjoram
2 cup red wine
2 tablespoons flour
Salt and pepper
Instructions:
Sauté onions in oil until caramelized
Move onions to the side of the pot and roast meat adding garlic and tomato paste at the end (you can also use a separate pot for the meat and then add onions and meat together)
Add garlic, tomato paste, paprika and marjoram (and caraway seeds, if using) and cook for two minutes longer stirring constantly so as to not scorch these ingredients
Reduce heat to low simmer, add wine and cook for 30 minutes stirring constantly
Mix flour with a little water
Add flour mixture to meat, then add additional water to cover one inch, salt and pepper and let cook over gentle heat for at least another 1 ½ to two hours adjusting seasoning.
Goulash Soup:
Leftovers can easily be turned into goulash soup by cutting up meat into smaller pieces, adding two potatoes and water and boiling until the potatoes are tender. Season with salt and pepper.
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