Hungarian Goulash has always been part of our lives, since we both have European lineage in our families. We’re not Hungarian, but recipes and foods tend to cross borders freely. Our families also passed recipes back and forth in the neighborhood where we grew up, so both of our mothers had similar recipe boxes. They haven’t always been authentic, but the theme of beef, paprika, onion and served over noodles has been. We like this one because it’s a good tasting version, even though my Hungarian friends still might argue with me. That’s alright since one of the pleasures of cooking is taking a recipe, tweaking it for personal taste and then going with it.
We like to use Rib Eye Meat since it’s always tender and has a great flavor. But if we don’t have any, we’ll use chuck steak, top sirloin or any good cut of stew meat,. Check with your butcher.
2 Pounds good quality Stew Beef cut into 1″ Cubes. We use rib eye, or chuck steak for the most flavor.
2 Cloves Garlic, Sliced Thin
1 Cup Diced Onion
1 Cup Diced Carrot
2 Tablespoons quality Hungarian Paprika, like ours.
1 Teaspoon Caraway Seeds
2 Tablespoons White Vinegar
2 Tablespoons Tomato Paste (Can be made from Tomato Powder and water.)
1 Tablespoon Flour
2 Cups Chicken Stock
Canola or Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste
Chopped Fresh Parsley for garnish
Cooked egg noodles, for serving
Sour Cream for topping (optional)
Season beef with about 2 teaspoons salt and pepper or to taste. Add 3 to 4 tablespoons of the oil to a Dutch Oven, or other heavy pan with a tight-fitting lid. Heat over medium to medium-high heat. When the oil starts to shimmer, add the beef and cook for 5-7 minutes or until well browned but not burned. Transfer to a bowl until needed.
Reduce heat to medium. Add a tablespoon of the oil to pan and heat until it starts to shimmer. Add garlic, onion, and carrot. Stir frequently and cook for 3-5 minutes until onion starts to get translucent. Add paprika and caraway seeds and cook for another minute, stirring frequently so it doesn’t burn. Stir in vinegar and reduce a bit. Add tomato paste and cook for 1-2 minutes, stirring to combine with the other ingredients.
Add flour and cook for 1 minute. Stir frequently to combine well. The flour might start to brown but don’t let it burn. Add chicken stock and stir to combine well, while bringing to a simmer.
Add beef back to the Dutch Oven. Cover and place in 350°F oven for 2 hours, stirring occasionally. Add more stock if it evaporates too much, keeping it a thick, stew-like consistency.