Recipe:
Hungarian Goulash
serves:
6
Ingredients:
Sunflower or canola oil
Yellow onions, chopped
Beef chuck, trimmed and cut
into ½-inch cubes
Salt and freshly ground black pepper
Sweet paprika
Dried marjoram
Caraway seeds
Garlic, finely chopped
Medium carrots,
cut into ½-inch cubes
Medium parsnips,
cut into ½-inch cubes
Medium new potatoes, peeled and
cut into ½-inch cubes
Tomato, cored and chopped
Italian frying pepper, chopped
Rye bread, for serving (optional)
4 tbsp.
2
1½ lb.
¼ cup
2 tsp
2 tsp
2 cloves
2
2
1½ lb.
1
1
Method:
1. Heat the oil in a 5-quart Dutch oven over medium. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase the heat to high. Add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in the paprika, marjoram, caraway, and garlic, and cook until fragrant, about 2 minutes. Add the carrots, parsnips, and 5 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, until the beef is nearly tender, about 40–50 minutes.
2. Add the potatoes and cook, uncovered, until tender, about 25 minutes. Stir in the tomatoes and peppers; cook for 10 minutes. Season with salt and pepper. Serve, with rye bread if desired.