Photo by: Foodiewife (Debby)
Austrian Goulash
Food Ingredients:
4-5 pounds stew cut meat*, cut into bite-sized chunks flour seasoned with Kosher salt & cracked pepper– about 1 cup flour, 1 Tbsp salt & pepper 2 large onions, sliced thin olive oil for searing 2 tsp. Hungarian Hot Paprika 1 Tbsp. mild paprika 2 garlic cloves, sliced thin zest of one small lemon 1 Tbsp. caraway seeds 2 Tbsp. tomato paste 1 large can tomato sauce (approx 4 cups) ½ cup beef or chicken stock (or water) kosher salt & pepper to taste flour for searing meat NOTE: My recommended cut of meat, if your butcher can provide it, is “chuck eye roast”. It’s a very tender cut of meat that braises beautifully.
Recipe preparation:
1 You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. 2 Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. 3 Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor. 4 Cook the meat in batches, if necessary and set aside in a bowl– to collect the juice. 5 When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender– 3-4 minutes. Add the sliced garlic and cook till fragrant– 30 seconds or so. 6 Add the tomato paste and paprika, and cook for 1-2 minutes. 7 Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. 8 Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. 9 Simmer for 2 hours, or you can use a slow cooker for 4-6 hours. 10 This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings– recipes coming soon to my blog!
Recipe source: Foodista recipe
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