Ingredients for Beef Goulash
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Beef Goulash

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Paprika
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Meisen, Michael
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Beef Goulash
The Best Recipe
By The Editors of Cook’s Illustrated Magazine
1999, Boston Common Press

"The sour cream is optional but adds a nice color
and richness to this stew. Serve over egg noodles."

3 pounds beef chuck, trimmed and
cut into 1 1/2-inch cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces sliced bacon, cut
into 1/2-inch pieces
2 medium-large onions, chopped
coarse (about 2 cups)
1 medium red bell pepper, stemmed,
seeded, and chopped
6 medium garlic cloves, minced
2 tablespoons sweet paprika
3 tablespoons flour
1 cup white wine
2 cups chicken stock or low-sodium
canned broth
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and sliced
1/4-inch thick
1/4 cup minced fresh parsley leaves
1/2 cup sour cream

1. Heat oven to 250 degrees F. Place beef cubes in large bowl. Sprinkle
with salt and pepper; toss to coat. Fry bacon in large Dutch oven
over medium heat until golden brown, about 7 minutes. Drain bacon, reserving bits and drippings separately. Increase heat to medium-high
and heat 2 tablespoons bacon drippings in Dutch oven. Add half of
meat and brown on all sides, about 5 minutes. Remove meat and set
aside on plate. Repeat process with another tablespoon of bacon
drippings and remaining meat.
2. Add onions and red bell pepper to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30
seconds. Stir in paprika and flour and cook until lightly colored,
1 to 2 minutes. Add wine, scraping up any browned bits that may
have stuck to pot. Add stick, bay leaves, and thyme, and bring to
a simmer. Add meat and bacon bits and return to a simmer. Cover
and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add carrots. Cover and return pot to
oven. Cook just until meat is tender, 1 1/2 to 2 hours. Remove
pot from oven. (Can be cooled, covered, and refrigerated up to
3 days. Reheat on top of stove.)
4. Stir in parsley and sour cream, discard bay leaves, adjust season-
ings, and serve. (Once sour cream has been added, do not let
stew simmer or boil or sour cream will curdle.) Serves 6 to 8.

Featured Archive Recipes:
German Goulash Soup
Jaeger Eintopf
Szegediner Gulyas 

 
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