Ingredients for Beef Goulash
Eising, Susie M.
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The Best Recipe
By The Editors of Cooks Illustrated Magazine
1999, Boston Common Press
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 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
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and sliced
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.
with salt and pepper; toss to coat. Fry bacon in large Dutch oven
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
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
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
4. Stir in parsley and sour cream, discard bay leaves, adjust
and serve. (Once sour cream has been added, do not let
or boil or
sour cream will curdle.) Serves 6 to 8.
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