" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


Now that the cold weather has finally descended upon us our thoughts once again turn to warm comfort foods.
I have previously posted this recipe before however I recently made it again and revamped the ingredients. I think it is much better so I am posting it again.

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 potatoes or rice as I have done here.

I guarantee this dish will warm you from the inside out.

Hungarian Goulash

  • ~olive oil
  • 2 pounds of diced stewing beef
  • 3 onions sliced
  • 2 red bell peppers diced
  • 2 carrots diced
  • 1 tbsp minced garlic
  • 1/2 cup paprika
  • 2 tsp caraway seeds
  • 2 tsp oregano
  • 2 cups of beef stock
  • 2 cups of red wine
  • 1 can of tomato paste
  • 1  cup of strained tomatoes
  • 1/2 tsp cayenne
  • salt and pepper to taste
Preheat oven to 325F
In a dutch oven heat the oil and saute the onions and peppers 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 low boil.
Cover and place in the oven.
Cook until meat is tender and stock is reduced.
About 3 hours.

Serve over potatoes, noodles or rice.

Wine Suggestion: Cabernet Sauvignon


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