Hungarian Goulash

Hungary''s national stew — beef braised with sweet paprika, onions, and caraway.

Ingredients

• 2 lbs beef chuck, cubed
• 3 large onions, diced
• 3 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds
• 2 garlic cloves
• 1 can (14 oz) diced tomatoes
• 2 red bell peppers, diced
• 3 cups beef stock
• 2 potatoes, cubed
• 2 tbsp lard or oil
• Salt, pepper
• Sour cream, egg noodles

Method

1. Cook onions in lard over medium-low heat 15 min until very soft and golden (this is the base — do not rush).

2. Off heat, add paprika (it burns easily). Stir to coat onions.

3. Add beef, garlic, caraway, tomatoes, peppers, stock. Cover.

4. Braise at 325°F for 1.5 hours. Add potatoes in last 30 min.

5. Serve over egg noodles with a dollop of sour cream.

What You're Practicing

• Hungarian paprika is the soul of goulash — use the real thing, not generic paprika.
• Adding paprika OFF heat prevents it from burning and turning bitter.
• The onions should be cooked until almost melted — they dissolve into the sauce.