goulash

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Goulash
Adapted from Gourmet, December 1994

Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles, potatoes or even gnocchi–how awesome does that sound? Also: This tastes so much better the next day, it is almost a shame to eat it the day you make it. Trust me.

Makes about 16 cups, serving 12

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup)
1 teaspoon salt
2 red bell peppers, chopped fine

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.

Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

* New Yorkers, we actually found this at Gristedes. Non-New Yorkers, Gristedes is a totally generic grocery store. Oddly, Whole Foods didn’t have it, but they could have been out. Looks like it is available on the Web as well.


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