Goulash is a Hungarian dish using beef and paprika as its main ingredients. In fact, it’s also sometimes called Paprikash. Goulash comes from a word that means cattle stockman in Hungarian and this stew will really give a great flavor to the beef. This recipe is very easy to prepare and will cook for about 2 to 2 1/2 hours in the oven or a crock-pot.
It’s very savory and can easily become a favorite for you and your family. It can safely be called a comfort food.
This recipe serves about 2-3 people. I suggest that you make more and that you freeze the leftovers. Prepared stews are always good to have around for the times when cooking is not an option.
- Cooking oil (lard, tallow, or butter are three good choices)
- 1/2 Lb stewing beef, cut in cubes (choose grass-fed beef);
- 2 medium onions, sliced;
- 1 large garlic clove, crushed and minced;
- 1 bell pepper, sliced;
- 2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it);
- 2 tsp caraway seeds;
- 1 can chopped tomatoes (fresh tomatoes is even better);
- 1 1/2 cups of bone stock (beef stock is best, but anything will do);
- Chopped parsley for garnishing.
- Preheat your oven to 350 F. You can also use a crock-pot, on low temperature.
- Brown the beef cubes in a pot with the cooking oil.
- Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
- Put back the beef to the pot and add the spices, tomatoes and stock.
- Put a lit on the pot and transfer to the hot oven or put the preparation in your crok-pot.
- Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.
- Enjoy and thank mother nature for the grass-fed beef!
Simple and bold ingredients will hopefully make this recipe a classic in your kitchen. The secret is to use the best beef, the best paprika and the best tomatoes. Trust me, it makes all the difference in the world.