The word goulash refers to a random mixture. This Hungarian-born dish consists of some sort of meat in a thick, gravy like sauce, seasoned with paprika. Try garnishing it with sour cream.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 35 minutesDifficulty: Medium
- 1 1⁄2 lbs. beef chuck
- 2 onions
- 1 lb. tomatoes
- 1⁄4 cup vegetable oil
- 2 Tbsp. all-purpose flour
- 1 cup beef broth
- 1 cup dry red wine
- 2 Tbsp. Hungarian paprika
- 1 tsp. ground caraway seeds
- 1 lb. potatoes
- Trim off the excess fat from the meat and cut it into 3⁄4-inch cubes. Slice the onions and seed and dice the tomatoes.
- Preheat oven to 325°F. In an oven-ready casserole dish or soup pot, heat oil. Sauté the meat on medium high until browned on all sides. Remove the meat, setting it aside but reserving the oil in the pot.
- Add the onions and sauté on medium for 3 minutes. Whisk in the flour and simmer for 2 minutes more. Whisk in 1⁄4 cup of the broth and stir well. Add the rest of the broth, the wine, tomatoes, paprika, and caraway seeds; Bring to a boil. Transfer it to the oven and bake for 1 1⁄2 hours.
- Meanwhile, peel and cube the potatoes. Stir them into the oven mixture when the 1 1⁄2 hours are up. Cook for another 30 minutes.