Cold Weather Comfort Food: Hungarian Goulash
By
Andy Anderson !
@ThePretentiousChef
17
The binding factor of a good goulash is the inclusion of good sweet paprika, and meat so tender that you can cut it with a sharp look.
Oh, and one other thing: In Hungary, this is not referred to as a stew; it’s a soup, and it is traditionally eaten with a spoon.
This is my version of a good goulash that includes all the best of the recipes that I have tasted, and a few other personal touches.
So, you ready… Let’s get into the kitchen.
Ingredients
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PLAN/PURCHASE
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1/2 cflour, all purpose variety
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3 lbchuck roast, boneless, and cut into cubes (1/2 inch/1.2cm)
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8 Tbspgrapeseed oil, for sautéing
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2 mediumyellow onions, thinly sliced
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3 Tbsppaprika, hungarian sweet variety
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1 tspground cumin
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1 tspcaraway seeds
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2 clovegarlic, minced
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3 Tbspapple cider vinegar
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8 oztomato sauce
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
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1 pinchcayenne pepper, or to taste
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4 cbeef stock, not broth
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1 lbsmall red potatoes, quartered
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3 mediumcarrots, peeled and cut into thin rounds, about 1 cup