Hungarian Beef Goulash Stew
ready in 2 h. 25 min.
- ½ cup olive oil
- 3 medium onions (peeled and finely sliced)
- 2 cloves garlic cloves (peeled and minced)
- 8 cups chuck steak (rinsed; trimmed and cut into cubes)
- salt (to taste)
- 1 Tbsp Caraway
- 2 Tbsps sweet, Hungarian paprika
- 2 Tbsps tomato puree
- 1 cup dry Red wine
- 1 ¾ cups Beef stock
- 3 carrots (peeled and sliced)
- 3 red Bell pepper (rinsed; seeded and sliced)
- 2 medium tomatoes peeled; trimmed and chopped (optional)
- fresh thyme (for garnish)
Heat olive oil in a Dutch oven over medium heat; add onions and garlic and saute until the onions are golden brown. Season the meat with salt and brown for several minutes on all sides. Stir in the caraway seeds, paprika and tomato puree. Deglaze the pan with the wine. Add the stock, cover and simmer on low heat for about 1 1/2 hours, stirring occasionally.
Once the meat is tender, add the carrots, peppers, and tomatoes, (add water as necessary).
Bring goulash to a boil, lower heat and simmer until vegetables are tender, approximately 15 to 20 minutes.
Ladle onto serving plates, garnish with fresh thyme and serve with mashed potatoes, if desired.