Hungarian Beef Goulash is the most famous national dish from Hungry. It is a rich, hearty beef stew slow-cooked with boneless beef short ribs, onions, carrots and lots of Sweet Hungarian Paprika. The sweet paprika gives it a beautiful red color and smoky-sweet, mild flavor. It is best to use a fresh tin of good quality Hungarian paprika for this dish since paprika is a major flavor component. This recipe calls for 1/2 cup of paprika.
Cook the onions until soft.
Add the paprika, caraway seeds, garlic and bay leaf.
The result is a rich, beautiful stew. Serve it with buttered mashed potatoes, Hungarian Csipetke (pinched pasta) or just with a loaf of crusty caraway bread.
Update: Mercedes driver Lewis Hamilton won the Hungarian Grand Prix, giving him enough points to overtake his teammate Rosberg as the new leader in the Driver’s World Championship. The race overall was uneventful – no crashes or bad boy drama. It was just a good clean race between excellent teams and drivers.
The Hungarian Grand Prix is held in Budapest, the capital of Hungary and cited as one of the most beautiful cities in Europe. The Formula One race will be at Hungaroring, a motor-racing circuit similar in style to the twisty turns of Monaco. Ferrari’s Sebastian Vettel won Hungary in 2015. Can he do it again in 2016? Or will Lewis Hamilton beat Mercedes team mate Nico Roseberg again and take the win?
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Hungarian Grand Prix: Beef Goulash
- 3 tablespoons canola oil
- 4 pounds beef use a combination of boneless beef chuck roast and boneless short ribs
- 2 tablespoon flour
- 3 teaspoons Kosher salt
- 1 teaspoon black pepper
- 5 medium sweet or yellow onions diced
- Scant ½ cup Sweet Hungarian paprika
- 1 tablespoon caraway seeds
- 3 cloves of garlic chopped
- 4 cups chicken stock
- 2 bay leaves
- 5 medium carrots peeled, and sliced into bite-sized rounds
- Parsley for garnish
- Preheat oven to 300 degrees and arrange the oven shelves so a 7 1/2- quart lidded dutch oven will easily fit in the center.
- Leave the meat in large pieces. This will make it easier to brown. Season the meat with salt and pepper and dust with flour on all sides.
- Heat the oil in a large Dutch oven over high heat. Brown the meat in batches. until seared on all side. Set aside on a platter.
- Add the onions and cook slowly over low heat for about 15 to 20 minutes. With a wooden spoon, scrape the brown bits off the bottom of the pan. The moisture in the onions will help deglaze the pans. Cook the onions until they are soft and translucent.
- Add the paprika, pepper, garlic and caraway seeds. Stir to combine well.
- Cut the cooled meat into large bite-size pieces. Add the beef back to the pan.
- Add the chicken stock and bay leaves. Stir and bring the liquid to a boil over high heat. Turn off the heat and cover the pot with a tight lid.
- Transfer the pot to the oven and let roast for 2 hours.
- After two hours, add the carrots to the pot.
- Continue cooking the Goulash for another hour or until the meat is fork tender and the liquid has slightly reduced.
- Remove the pot from the oven. If the sauce is too thin, thicken it with a flour slurry on the stove top. Thoroughly shake 2 tablespoons flour with 4 tablespoons water in a jar. Stir into to the Goulash and cook over medium high heat until the sauce is thickened. Adjust for seasoning if needed.
- Serve the Goulash with mashed potatoes. It is also great just served with a crusty bread to sop up the sauce. Garnish with fresh parsley. You may also serve a hot pepper paste on the side.