Beef Goulash

Traditional Hungarian goulash actually does not contain any tomatoes and the deep red color is purely from the paprika. However I have adapted this recipe to include tomatoes because I believe they create a nice stew-like consistency.

2 slices thick-cut bacon
3 lb. chuck beef, cubed
4 Tbs. oil
2 yellow onions, finely diced
4 lb. russett potatoes, cut 1"
2 carrots, cut 1"
4 Tbs. Hungarian paprika
1 tsp. crushed caraway seeds
3 cloves garlic crushed
2 14.5 oz. cans cut tomatoes
2 cups beef stock
1 green bell pepper, cut 1"
salt and pepper

In a large pot, render bacon on medium low heat. Remove once fully cooked and fat is released, crumble and reserve for later. Raise heat to medium high, add beef and sear on all sides. Remove from pot. Add onions, paprika and caraway and cook until onions are translucent. Add potatoes and carrots, stir to coat, cook 2 minutes. Add garlic and cook for 1 minute. Add beef back into pot, tomatoes, beef stock, bell pepper and reserved bacon. Season with salt and pepper to taste and bring to low simmer. Lower heat and cook for 2 hours or until beef is fork tender. Serves 8-10.

© 2008 Amanda Dalmath