- 2 tablespoons olive oil
- 1-1/2 pounds boneless beef chuck, cut into 1-1/2 inch chunks
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground paprika
- 2 teaspoons caraway seeds
- 2 cups beef broth
- 4 tablespoons tomato sauce
- 3/4 teaspoon salt
- freshly ground black pepper to taste
- 3 medium red bell peppers or a combination of colors: red, green, orange, or yellow and cut into 1 inch squares (I used ripened Cubanelle peppers; our garden was overflowing with them and I love their flavor, much like a mild banana pepper)
Friday, October 29, 2010
sunday dinner redux - halloween edition, GHOOOOOOOOUL-ash!
What a perfect dish for Sunday dinner - on Halloween! Bela Lugosi would be proud.
This isn't macaroni and ground beef in a bland tomato sauce - this is Hungarian goulash, the real thing! Full of beef, peppers, paprika and the uniquely nutty flavor of caraway seeds, goulash is a dish that has been badly maligned over the years and turned into a mockery of its original deliciousness.
Goulash was a dish originally cooked over an open fire, first enjoyed by Hungarian herdsmen (the word herdsman is "gulyás" in Hungarian; this is where the name "goulash" originated). It is now one of the most beloved national dishes of Hungary and there are several spin-offs of it, versions with cabbage, beans etc. But this is the basic recipe and it's perfect as a warming, nourishing meal after a night of trick or treating in the dark, chilly sidewalk jungles. As you can imagine, this tastes wonderful when made a day ahead; just re-heat and serve over buttered egg noodles.
In a large Dutch oven, brown the beef in the olive oil (not too many at one time, otherwise they will not brown properly). Transfer browned beef to a plate and reserve.
Add onion, garlic, paprika, caraway seeds to the oil and browned bits in the Dutch oven. Cook over low heat, stirring often, for about 10 minutes or until onions and garlic are tender but not browned.
Return the meat to the pan, add broth and tomato sauce, combine all and cook, covered, for 1-1/2 hours or until meat is tender. Season with salt and pepper.
Add the chopped pepper squares and simmer uncovered for 10 minutes or until peppers are lightly tender but not mushy.
Serve over buttered egg noodles. Makes 4 servings.