Usually, maybe not here in Los Angeles, Spring means lots of rain. Days will do by where you don’t see the Sun, and while it brings a lush green landscape full of greenery and life, it’s a pain to be cooped up in the house all day. For those of you still stuck at home because of the cold rain, or even snow if you’re in the North, there’s nothing better than getting someone hearty and warm in your stomach to make a boring day a “snuggle up on the couch in PJs and watch movies all day” day.
Instead of opening up your food or Dominos app, here’s something that’s will guarantee to satisfy: Hungarian-American Beef Goulash.
What is Goulash? At its core, a goulash is a stew. Now the variety is all depending what kind you are looking for. An American Goulash is a mix of pasta, ground beef, tomato sauce, and pepper, or what I called it growing up in New England, American Chop Suey. Now a traditional Hungarian Goulash is a made up of smaller cubes of beer or pork in a paprika broth based stew.
Our recipe today is what we grew up with, the Hungarian-American Goulash. Large chunks of Beef with Carrots, Potatoes, Onions and Peppers simmer in a rich Paprika broth, and served over your choice of starch; in my family it was always served over egg noodles.
See you at the dinner table,
- Chuck Steak | Salt | Pepper | Ghee | Flour
- Carrots | Onions | Bell Peppers | Garlic | Potatoes | Vegetable Oil
- Sweet Hungarian Paprika | Smoked Paprika | Chicken Stock | Gelatin | Soy Sauce | Fish Sauce | Bay Leaf | Thyme | Tomato Paste | Caraway Seed | Majoram
- Parsley | Egg Noodles
- Mix Gelatin and Chicken Stock
- Preheat oven to 300 degrees F
- Sautee diced Carrots and remove for later
- Season Chuck with Salt & Pepper and cook until both sides are browned – Remove
- Cook other Carrots, Onions, Peppers and Garlic until soft and slightly browned
- Add Paprika (both kinds) and stir
- Add Gelatin/Chicken Stock mixture
- Add Soy Sauce, Fish Sauce, Tomato Paste, Bay Leaf, Thyme, Marjarom, & Caraway Seed
- Cube Chuck (larger cubes), toss in Flour, and add to vegetable mixture
- Transfer to oven until Beef is tender (partially covered)
- Remove Carrots, Thyme, & Bay Leaf
- Add Potatoes and Sauteed Carrots
- Return to oven and cook partially covered until stew is thicker
- Remove from oven, garnish with Parsley and serve over Egg Noodles