We are big fans of beef stew especially when it’s a winter weather so when I saw Chef Dennis’ recipe for Hungarian Goulash , which I had never made, I considered it a must try. As long as you like beef stew and paprika, it seemed like a can’t miss. The recipe for Hungarian Goulash comes from his “Ask Chef Dennis” blog and I made it per his recipe.
We invited Eliza to bring her family down for dinner but only her and her mom (Wende) were available – the two important ones and they were joined by Cindy and Pat for a dinner of six.
Hungarian Goulash
Ingredients:
2 slices bacon diced
2 pounds chuck roast cut into ¾ inch pieces (I
had 2 lbs. of trimmed meat)
½ tsp. salt to taste
¼ tsp. black pepper to taste
¼ cup olive oil
3 cups onions chopped
5 cloves garlic finely diced
1 cup bell pepper seeded and diced (I used green, red, and yellow)
¾ cup red wine
14 oz. diced tomatoes with juice (I used fire
roasted)
2 tbsp. Hungarian paprika (I had the real deal)
2 bay leaves
3 -4 cups beef broth, 3 cups to start (only 3 for
me)
3 cups potatoes peeled – medium dice
1½ cups carrots peeled – sliced
1½ cups turnips peeled – medium dice
1 tbsp Italian parsley finely chopped
Sour cream garnish – optional
Instructions
1. Add the bacon to a large skillet and cook over
medium heat until browned (3-5 minutes.) Remove the bacon from the pan but
leave any bacon fat in the pan. Set aside until needed.
2. Add 1-2 tablespoons of olive oil to the pan and place the beef cubes in the pan, making one layer. Season with salt and black pepper. Cook the beef, until all sides are browned and most of the liquid has been cooked off (7-10 minutes). Do not crowd the pan. Cook in batches if necessary.
3. Remove the beef from the pan with any juices
and set aside until needed.
4. Add the onions to the pan with one tablespoon of olive oil and cook over medium heat for 7-10 minutes until caramelized.
5. Add the bell peppers and chopped garlic to the
pan and cook for 3-4 minutes until they have been softened and are aromatic.
6. Deglaze the pan with the red wine and scrape
the bottom of the pan to remove all the tasty bits stuck to the bottom of the
pan.
7. Add the diced tomatoes, paprika, and bay leaves
to the mixture. Stir until well blended. Cook for 3-4 minutes.
8. Add the beef stock, browned beef cubes, and
bacon back to the pot and stir to blend the ingredients together.
9. Bring the mixture to a boil, then reduce heat
to low and place the lid on the pot and simmer for 60 minutes (I simmered for 2 hours).
10 Add the potatoes, carrots, and turnips to the
pot and continue to simmer for 30 minutes (I cooked until the carrots were tender at about 45 minutes)
11. Let the goulash soup "rest" for 15
minutes or so. Add chopped parsley Season with additional salt and black pepper
to taste if needed.
12. Garnish with a dollop of sour cream, more
chopped parsley.
This is my bowl.
The Verdict:
We all thought is was delicious, with or without the sour
cream, and will definitely make it again – a great alternative to regular beef
stew. The recipe says it makes six
servings but ours would have served 8 -10.
Photos can be enlarged by
clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
02/26/23
meal date
i have heard of this before and never made it like the ingredients on my list!
ReplyDeletePerfect for the cold day we are having in Washington State this week.
ReplyDeleteLarry, this looks fabulous. I think I would prefer this over beef stew. I love the bigger chunks of vegetables, and paprika has always been a favorite. In fact, I think it's under appreciated.
ReplyDeleteVelva
Larry, Hungarian beef stew is a dish we haven't had in about 10 years and that was in the Detroit area. Comfort food all the way! Take Care, Big Daddy Dave
ReplyDeleteYUM! Comfort food at its best. It looks and sounds so tasty.
ReplyDeleteLove that authentic paprika. I've never made goulash. For some reason it sounds better than corned beef this week. :-)
ReplyDelete