Wednesday, January 3, 2018

Cooking and Entertaining: Beef Goulash

Beef Goulash

Last summer when we took a cruise down the Danube River and visited Germany, Austria and Hungary, one of our favorite meals was Beef Goulash. For those unfamiliar with goulash, it’s a Hungarian soup or stew made with beef and vegetables and flavored with paprika. Of course, I purchased some Hungarian paprika, carried it home and recreated our meal.

Mostly because I couldn’t find tomato juice at my regular grocery store, I adapted my tried-and-true recipe from The Joy of Cooking. In addition, I used our authentic Hungarian paprika, and it made all the difference. What a nice reminder of our summer vacation!

the ingredients

Browning the beef locks in the flavor

combining the tomato sauce and water

adding the liquid mixture

Beef Goulash
(adapted from The Joy of Cooking)

2 lb.  stewing beef, cut into 1”-2” cubes
¼ C.  olive oil
1  green pepper, (seeds and stems removed) chopped into ½” cubes
1-1/2 C.  onion, chopped
1-1/2 tsp.  salt
1 Tbsp. spicy paprika
8 oz.  tomato sauce
8 oz.  water

Heat a Dutch oven or large pot over medium-high heat. Add oil. Brown the beef on all sides, a few pieces at a time and remove from pot. Add onions and cook until translucent. While the onions are cooking, combine the tomato juice and water. Set aside,

 Add browned meat, green peppers, salt, paprika and tomato juice/water combination to the pot. Bring to a boil, reduce heat and simmer for 1-1/2 to 2 hours, until beef in tender. Serve by itself or with potatoes, noodles or polenta.

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