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–+ servings

Old World (Hungarian) Goulash

NOT YOUR MOTHER'S H*MBURG*R H*LP*R. A real stew, with real meat, and real taste.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup, Stew
Cuisine: European, Kosher
Calories: 359
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Lb Beef Chuck Cut to 1/2" Chunks
  • 2 ea Onions Peeled, chunked to 1/2"
  • 2 ea Bell Peppers Washed, cored, chunked to 1/2"
  • 2 ea Carrots Washed, Peeled, chunked to 1/2"
  • 2 ea Parsnips Washed, Peeled, chunked to 1/2"
  • 1 lb Potatoes Yukon, Washed, Peeled, chunked to 1/2"
  • 2 tsp Garlic Minced
  • 1 ea Tomato Large, cored, chopped
  • 3 tbsp neutral oil
  • 2 tsp Dried Marjoram
  • 2 tsp Caraway seed
  • 8 oz Button Mushrooms Washed, chunked to 1/2"
  • 1/4 cup Sweet Paprika Adjust to taste, maybe add some smoked paprika
  • Kosher Salt To taste
  • Fresh Ground Black Pepper To taste

Equipment

  • Large Dutch Oven

Method
 

  1. Heat the oil in a dutch oven over medium heat
  2. Whence the oil is hot, add onions/mushrooms/peppers
  3. Cook until onions are soft, translucent, and veggies are beginning to take color, ~ 10 minutes
  4. Bump the heat to high, and add beef, cook until slightly browned, season well with salt and pepper ~10 minutes
  5. Add spices, herbs, and garlic, cook until fragrant
  6. Add carrots, parsnips, 5 cups of water, bring to a boil
  7. Drop heat to medium, cover, and simmer until beef starts to tenderize, ~ 1 hour
  8. Add potatoes, and simmer uncovered until tender, ~20 minutes.
  9. Add tomatoes, simmer ~ 10 minutes
  10. Taste, season, and balance flavors

Nutrition

Calories: 359kcalCarbohydrates: 4gProtein: 31gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 128mgPotassium: 742mgFiber: 2gSugar: 1gVitamin A: 2309IUVitamin C: 2mgCalcium: 45mgIron: 4mg

Notes

One can substitute the chuck with brisket.
Almost any root vegetable can be included. For example, one might add celery with the onions and mushrooms.
One can also use beef stock or broth in place of water; check the salt/seasoning levels. I have been known to add a glass of deep red wine as well
For a deeper, more decadent, and thicker stew, simmer the beef for a bit longer; it will only get more tender.
As an addition, frozen peas can be added and stirred in at the last minute, or pearl onions can be added with the potatoes.
 

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