Thursday, February 20, 2014

Hungarian Beef Goulash

Josh and I ate at a restaurant back in Holland (Michigan, not the country - we're not that cool) over Christmas break that served all kinds of international dishes. The Hungarian beef goulash on the menu caught our eye (and the pickled beets...my absolute favorite) and it was delicious. The caraway seed and smoky paprika add a unique flavor and the beef becomes super tender while simmering in that delicious broth. I ate mine as is (I really just wanted a bowl of that broth), but this dish is also great served over egg noodles or mashed potatoes. Paired with a glass of red wine, this dish will warm you up in no time.


This recipe cost me $15.67 and took 7 hours to prepare (slow cooker does pretty much all of the work).

1. Place beef, caraway seeds, paprika, salt and pepper in a bowl and toss to coat. Transfer to a slow cooker. Top with garlic and bay leaves.

2. Combine tomatoes, broth and Worcestershire mixture in a medium saucepan; bring to a simmer. Pour over beef. 

3. Top with onion and bell pepper.

4. Cover and cook until beef is very tender, 4 hours on high or 7 hours on low (I prefer low and slow). Discard bay leaves. Mix cornstarch with 2 tablespoons water and pour into the stew. Cook on high, stirring 2-3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.




Hungarian Beef Goulash
Serves 4

All you need:
2 pounds cubed beef stew meat
2 teaspoons caraway seeds
2 tablespoons sweet paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
2 bay leaves
1 (14 oz.) can diced tomatoes
1 (14 oz.) can reduced-sodium beef broth
2 teaspoons light Worcestershire sauce
1 yellow onion, diced
1 red bell pepper, diced
1 tablespoon cornstarch
2 tablespoons chopped parsley

All you do:
1. Place beef, caraway seeds, paprika, salt and pepper in a bowl and toss to coat. Transfer to a slow cooker. Top with garlic and bay leaves.
2. Combine tomatoes, broth and Worcestershire mixture in a medium saucepan; bring to a simmer. Pour over beef.
3. Top with onion and bell pepper.
4. Cover and cook until beef is very tender, 4 hours on high or 7 hours on low (I prefer low and slow). Discard bay leaves. Mix cornstarch with 2 tablespoons water and pour into the stew. Cook on high, stirring 2-3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Adapted from: Eating Well







No comments:

Post a Comment