Rerun

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

Cheers!