GOULASH
Ingredients
1 lb. Chuck steak, cut into 1” cubes
1 medium Sweet onion, peeled then halved and quartered
3-4 tbsp. Olive oil, divided
1 tbsp. Bacon fat
1 Roasted red pepper, chopped roughly
1 medium Green bell pepper, diced
2 cloves Garlic, smash-peeled and minced roughly
1/2 c. Flour
1 c. Cold water
3 tsp. Smoked sweet paprika (Hungarian preferred), divided
1 tsp. Kosher salt
4+ c. Beef stock
2 Bay leaves
1 dash Frank’s® (a hefty dash)
1 tbsp. Tomato paste
1/2 tsp. Cumin
1/2 tsp. Anise seed
1/2 tsp. Instant coffee crystals
(1 tsp. Caraway seed in place of the anise and cumin, as preferred)
Additional Kosher salt and ground black pepper to taste
Directions
• Pat cubed beef dry with paper towels. (Beef that is damp will not brown.)
• Heat 2-3 tbsp. of the oil and bacon fat in a heavy skillet over a medium flame.
• In a covered container, shake together the salt, flour and paprika until evenly mixed.
• Add the beef, cover, and shake to lightly and evenly coat.
• Shake off any excess flour, and lightly brown the beef on all sides, and set in a 3+ quart slow cooker. (Just brown: do not fully cook!)
• Add more oil to the skillet if needed, add the onions, season with a little salt and pepper, and sautée until just barely golden. Add to the beef in the crock.
• Add the peppers, garlic, bay leaves and spices.
• Add the remaining paprika, tomato paste, coffee crystals, stock and Frank’s and stir.
• Make a paste of the remaining flour with the water, and stir well into the crock.
• Cook on high for 1 hour, then reduce to low and cook 3-4 addition hours.
• Adjust seasoning as necessary, and serve hot.
• Serve with boiled potatoes or over egg noodles.
This is the real deal, not the ground beef, tomatoes and macaroni crap that shows up at countless potlucks. Some American decided that that dish (boring!) is goulash. Far from it. This recipe is based in a centuries-old recipe from Hungary, with the typical Davis-isms thrown in, and a nod to Julia Child.
I took this recipe for a test drive yesterday, and had a serving for a late lunch. And another one as an evening snack. And another tiny cup for breakfast. The rest I had to give to friends before I ate the whole pot!
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