Hungarian Beef Stew
This Hungarian beef and paprika stew, called goulash, is usually served with wide buttered noodles.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Medium
- 2 strips bacon
- 2 large yellow onions, sliced
- 1 Tbsp. vegetable oil
- 2 1⁄2 lbs. stewing beef, cut into 1⁄2-inch cubes
- 1 clove garlic, peeled and minced
- 1⁄8 tsp. caraway seeds, crushed
- 1 tsp. fresh thyme, chopped
- 2 Tbsp. paprika
- 2 cups beef broth
- Water as needed
- 1 can (15 oz.) diced tomatoes
- 4 Tbsp. sour cream
- Add the bacon to a 6-to 8-quart stewing pot; fry over medium-high heat until the fat is rendered, about 7 minutes. Remove bacon but leave fat in pan. Add vegetable oil and increase heat to high. Add beef and sear until browned on all sides, about 7–minutes. Transfer meat to a plate and set aside.
- Reduce heat to medium-high, add the onions and sauté until transparent, 7 to 10 minutes. Stir in the garlic, thyme, and caraway seeds; sauté for 30 more seconds, or until fragrant. Stir in the paprika and broth. Add water, if needed to cover the meat by 1 inch. Cover pot and simmer over low heat for 1 1⁄2 hours.
- Stir in the tomatoes with juice. Add more water, if needed to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender. Serve with sour cream.