How to Make Simple Beef Goulash
Beef goulash originated in Hungary as a hearty, rustic stew popular among herdsman. As the popularity of goulash spread to neighboring countries, and, later, to America, many variations emerged. Traditional goulash does not rely on thickening agents, such as corn starch or roux, to provide body - its thickness comes from the collagen released from beef shanks during cooking. Although Americanized versions call for egg noodles, simple, traditional beef goulash uses potatoes as the starch, which also assists in thickening the stew. Does this Spark an idea?
Things You'll Need
- 2 tbsp. olive oil
- 1 lb. boneless beef shank, diced into one-inch cubes
- All-purpose flour
- 3 diced red bell peppers
- 1 large sliced white onion
- 2 finely minced garlic cloves
- 1 tbsp. Hungarian paprika
- 2 tbsp. caraway seeds
- 1 tbsp. red wine vinegar
- 5 cups of beef broth
- 14 oz. stew tomatoes
- 5 large potatoes, peeled and diced into one-inch cubes
- 1/2 cup sour cream
- 1 tbsp. chopped fresh parsley
Instructions
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1
Heat 2 tbsp. olive oil in a Dutch oven or heavy-bottomed sauce pot over medium-high heat for two minutes. Dust 1-lb. diced beef shanks with all-purpose flour and season to taste with kosher salt and freshly ground black pepper. Add the beef to the skillet.
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2
Saute the beef until golden-brown but not cooked through, approximately three minutes. Add three diced red bell peppers, one large sliced white onion, two finely minced garlic cloves, 1 tbsp. Hungarian paprika and 2 tbsp. caraway seeds to the sauce pot and cook until fragrant, approximately three minutes. Add 1 tbsp. red wine vinegar, 5 cups of beef broth and 14 oz. of tomatoes to the pot.
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3
Adjust the heat to medium and simmer covered for one hour. Stir occasionally. Add five large diced potatoes to the goulash.
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4
Cook until the potatoes are tender, approximately 20 minutes. Remove the goulash from the heat and allow it to cool for five minutes. Stir in 1/2 cup sour cream and finish with 1 tbsp. chopped fresh parsley.
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