We had goulash a couple of different ways when we were in Budapest and neither of them were anywhere close to what we’d eaten before. In Hungary, goulash is actually a soup with beef, potatoes, and carrots in rich broth. We also found restaurants that offered a heartier version of the dish that is served as a stew, which is what westerners envision when they hear the word goulash. The key to the dish is the paprika, which comes in mild, medium, and hot varieties. For our version of goulash stew, we chose to use hot paprika, which we brought home with us from Budapest. Another thing that we found common in Hungary was to have both potatoes as well as rice, noodles, or dumplings in addition, which helps to soak up all of the flavor of the sauce. We think that the dish turned out to be quite delicious and will certainly make it many times in the future.
- 2 lbs Beef Bottom Round Roast – trimmed and cut into 2 inch cubes
- 3 tbsp All Purpose Flour
- 3 to 4 tbsp Olive Oil
- 2 Yellow Onions – roughly chopped
- 2 Peppers (1/2 Red, 1 Green, 1/2 Yellow) – roasted, peeled, and roughly chopped
- 2 Garlic Cloves – minced
- 2 tbsp Hot Paprika (3 tbsp if using mild)
- 2 tbsp Red Wine Vinegar
- 1 can (15 oz) Whole Tomatoes – hand crushed
- 5 cups Beef Stock
- 10 Small Golden Potatoes – cut in half
- Salt and Pepper to taste
Heat the oil in a Dutch Oven (or stew pot) on the stove to medium-high heat. Add the meat to the oil and generously season with salt and pepper. Sautee the meat until it is browned on all sides. While the meat is cooking, sprinkle it with the flour and continue to stir to even out the flour and remove any lumps. If necessary, add more oil to keep the meat from sticking. Add the onions, garlic, peppers, and paprika and cook for 2 to 3 minutes. Add the vinegar, tomatoes, and beef stock to the pot and stir. Be sure to scrape the bottom of the pot to incorporate anything that might have gotten stuck when the meat sautéed. Bring to a boil and lower the heat to low, cover, and let simmer for an hour, stirring occasionally. Taste the broth and add salt and pepper if necessary. Add the potatoes and continue to simmer for an additional 30 minutes or until the potatoes are fork-tender. Serve with rice.