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Goulash

This image courtesy of Joseph DeLeo

Every Middle European country has its own version of this dish, using veal, beef, or pork, and every version is good. This is one I myself have found immensely satisfactory over a long period of time.

Cooking Methodbraising, sauteeing

CostInexpensive

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, low carb, peanut free, soy free, tree nut free

Equipmentblender

Mealdinner

Moodblue

Taste and Texturemeaty, rich, savory, spiced

Ingredients

  • 6 medium onions, peeled and thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons oil
  • ¼ cup Hungarian paprika
  • ¼ cup wine vinegar
  • 3 pounds rump or chuck, cut into 2-inch cubes
  • Salt and freshly ground pepper
  • 1 teaspoon thyme
  • 2 tablespoons tomato paste
  • 2 cloves garlic, chopped
  • 3 to 4 tablespoons flour
  • Beef broth, about 2 cups
  • Zest of 1 lemon
  • 1 tablespoon caraway seeds

Instructions

  1. Brown the onions well in the oil and butter till they are almost golden brown. Add the paprika, then the vinegar. Cook 4 minutes, add the meat, and cook it with the onions and seasonings, turning it with wooden spoons or spatulas till it is brown. Add salt and pepper to taste, the thyme, tomato paste, and garlic. Stir and cook until it is practically a glaze. Sprinkle with flour and mix well till the flour is colored. Add the broth, cover, and simmer till the mixture is blended well and the meat is tender. Whirl the lemon zest and caraway in a blender, sprinkle over the top of the goulash, and serve with spaetzle or noodles.

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