Now that the cold weather has finally descended upon us our thoughts once again turn to warm comfort foods.
I have been making this classic ethnic dish for years and have wanted to post it many times but could never get a very good picture. This one is as good as it gets.
Hungarian Goulash has been around since the early 19th century. It was very popular among herdsmen who worked in the fields. They cooked this cross between a soup and stew over an open fire in a cast iron pot.
This hearty dish can be served on its own with crusty bread, over rice or potatoes as I have done here.
I guarantee this dish will warm you from the inside out.
* ~olive oil
* 2 pounds of diced stewing beef
* 3 onions chopped
* 1 tbsp minced garlic
* 4 tbsp paprika
* 2 tsp caraway seeds
* 2 tsp oregano
* 4 cups of beef stock
* 1 can of tomato paste
* 400mo of strained tomatoes
* 1/2 tsp cayenne
* salt and pepper to taste
In a dutch oven heat the oil and saute the onions until light brown.
Add the beef and cook until browned.
Add garlic and seasonings and continue to cook until a few more minutes. Add the remaining ingredients bring to a boil reduce heat and cook until meat is tender and stock is reduced.
About 2 hours.
Serve over potatoes, noodles or rice.
Wine Suggestion: Cabernet Sauvignon