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Hungarian Beef Goulash

Author Jacqueline

Ingredients

  • 1 T canola oil
  • 4 thick bacon slices roughly chopped
  • 2 lb. beef chuck cut into 2-inch pieces and patted dry
  • Salt and freshly ground pepper to taste
  • 2 onions chopped
  • 2 garlic cloves minced
  • 1 Tbs. paprika
  • 1 tsp. caraway seeds
  • 1 tsp oregano
  • 1 Tbs. tomato paste
  • 1 cup dry white wine
  • 1 cup chicken broth or stock
  • 1 red bell pepper seeded and chopped
  • 2 lbs small potatoes quartered (I used small red potatoes)
  • 1/2 cup sour cream
  • Buttered egg noodles for serving

Instructions

  • In a large dutch oven (or frying pan, if using a crockpot) set over medium high heat, heat the oil. Add the bacon to the pan and cook until the fat has rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel lined plate and set aside.
  • Season the cubes of beef with salt and pepper and add to the pan to sear, working in batches if necessary. Brown the beef on all sides, turning only has necessary, approximately 5 minutes per side. Remove from the pan and set aside.
  • Add the onions to the skillet, and saute until slightly softened. Add the garlic and cook another 1-2 minutes.
  • Stir in the paprika, caraway, oregano, tomato paste, wine and stock. Add the beef back to the pan and cover. Slide into a 300F oven, and cook for 2 hours.
  • Add the reserved bacon, chopped bell pepper and potatoes, and cook for an additional hour.
  • To serve: Spoon the goulash on top of the buttered noodles and top with a dollop of sour cream.
  • For the crockpot: Prepare through step three the night before (if desired). Add the beef, onion mixture, spices, broth and wine to the crockpot and cook on low for 6 hours. Add the reserved bacon, red bell pepper and cook for an additional 2 hours.