Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of p…
What you'll need
Ingredients
3 pound beef chuck roast, cut into 1 ½”inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil (or bacon drippings)
3 large onions, about 4 cups onion, finely chopped
1 teaspoon sugar
¼ teaspoon salt
6 garlic cloves, minced
4 tablespoons Spice House Hungarian Sweet Paprika ( http://www.thespicehouse.com/spices/hungarian-sweet-paprika )
3 tablespoons flour
3 cups chicken stock (preferably homemade)
3 tablespoons tomato paste
12 ounces jarred roasted red peppers, drained rinsed, and coarsely chopped (about 1 cup)
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon caraway seeds, toasted in a dry skillet over medium heat until fragrant 1-2 minutes, and then coarsely ground
¼ teaspoon cayenne pepper
½ cup sour cream
¼ cup fresh chopped parsley
The method
Directions
01
Preheat oven to 300°F and set rack to lower-middle position.
02
Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over medium high heat until shimmering, about 2 minutes. Add half the beef cubes, arranging carefully so that meat is not overlapping. Cook, without moving, until well browned on one side, 2-3 minutes. Turn each piece and continue to cook until well browned all over, about 5 minutes. Remove meat and set aside in a large bowl. Repeat process with another tablespoon of oil (or bacon drippings) and remaining meat. Transfer meat to the bowl and set aside.
03
Reduce heat to medium, and adding remaining tablespoon of oil to the Dutch oven. Add the onions, sugar, and ¼ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, until the onions are golden brown, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.
04
Stir in 1 ½ cups of stock, scraping bottom of the pan to loosen any brown bits, stirring until the liquid has thickened. Slowly add remaining stock, stirring constantly. Stir in tomato paste, chopped red peppers, vinegar, bay leaf, marjoram, thyme, caraway seeds cayenne pepper, and ¾ teaspoon salt. Add the reserved browned beef and any accumulated juices, and stir to combine. Increase heat to medium-high, bring to a simmer, cover pot and place in oven for 2 hours, until meat is tender when tested with a fork, stirring once after 75 minutes.
05
Remove from oven and skim off any fat from top of stew. Place the sour cream in a bowl and add ½ cup of the hot liquid from the stew and mix to combine. Stir the mixture back into the stew, and then add parsley, season with salt and pepper to taste, and stir to combine. Serve immediately.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Best Beef Goulash with Hungarian Sweet Paprika
Prep
Cook
Yield
Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of p…
Ingredients
3 pound beef chuck roast, cut into 1 ½”inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil (or bacon drippings)
3 large onions, about 4 cups onion, finely chopped
1 teaspoon sugar
¼ teaspoon salt
6 garlic cloves, minced
4 tablespoons Spice House Hungarian Sweet Paprika ( http://www.thespicehouse.com/spices/hungarian-sweet-paprika )
3 tablespoons flour
3 cups chicken stock (preferably homemade)
3 tablespoons tomato paste
12 ounces jarred roasted red peppers, drained rinsed, and coarsely chopped (about 1 cup)
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon caraway seeds, toasted in a dry skillet over medium heat until fragrant 1-2 minutes, and then coarsely ground
¼ teaspoon cayenne pepper
½ cup sour cream
¼ cup fresh chopped parsley
Cook Like James · The method
Directions
1
Preheat oven to 300°F and set rack to lower-middle position.
2
Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over medium high heat until shimmering, about 2 minutes. Add half the beef cubes, arranging carefully so that meat is not overlapping. Cook, without moving, until well browned on one side, 2-3 minutes. Turn each piece and continue to cook until well browned all over, about 5 minutes. Remove meat and set aside in a large bowl. Repeat process with another tablespoon of oil (or bacon drippings) and remaining meat. Transfer meat to the bowl and set aside.
3
Reduce heat to medium, and adding remaining tablespoon of oil to the Dutch oven. Add the onions, sugar, and ¼ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, until the onions are golden brown, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.
4
Stir in 1 ½ cups of stock, scraping bottom of the pan to loosen any brown bits, stirring until the liquid has thickened. Slowly add remaining stock, stirring constantly. Stir in tomato paste, chopped red peppers, vinegar, bay leaf, marjoram, thyme, caraway seeds cayenne pepper, and ¾ teaspoon salt. Add the reserved browned beef and any accumulated juices, and stir to combine. Increase heat to medium-high, bring to a simmer, cover pot and place in oven for 2 hours, until meat is tender when tested with a fork, stirring once after 75 minutes.
5
Remove from oven and skim off any fat from top of stew. Place the sour cream in a bowl and add ½ cup of the hot liquid from the stew and mix to combine. Stir the mixture back into the stew, and then add parsley, season with salt and pepper to taste, and stir to combine. Serve immediately.
Cook Like James
Best Beef Goulash with Hungarian Sweet Paprika
Prep
Cook
Yield
Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of p…
Ingredients
3 pound beef chuck roast, cut into 1 ½”inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil (or bacon drippings)
3 large onions, about 4 cups onion, finely chopped
1 teaspoon sugar
¼ teaspoon salt
6 garlic cloves, minced
4 tablespoons Spice House Hungarian Sweet Paprika ( http://www.thespicehouse.com/spices/hungarian-sweet-paprika )
3 tablespoons flour
3 cups chicken stock (preferably homemade)
3 tablespoons tomato paste
12 ounces jarred roasted red peppers, drained rinsed, and coarsely chopped (about 1 cup)
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon caraway seeds, toasted in a dry skillet over medium heat until fragrant 1-2 minutes, and then coarsely ground
¼ teaspoon cayenne pepper
½ cup sour cream
¼ cup fresh chopped parsley
Directions
1
Preheat oven to 300°F and set rack to lower-middle position.
2
Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over medium high heat until shimmering, about 2 minutes. Add half the beef cubes, arranging carefully so that meat is not overlapping. Cook, without moving, until well browned on one side, 2-3 minutes. Turn each piece and continue to cook until well browned all over, about 5 minutes. Remove meat and set aside in a large bowl. Repeat process with another tablespoon of oil (or bacon drippings) and remaining meat. Transfer meat to the bowl and set aside.
3
Reduce heat to medium, and adding remaining tablespoon of oil to the Dutch oven. Add the onions, sugar, and ¼ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, until the onions are golden brown, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.
4
Stir in 1 ½ cups of stock, scraping bottom of the pan to loosen any brown bits, stirring until the liquid has thickened. Slowly add remaining stock, stirring constantly. Stir in tomato paste, chopped red peppers, vinegar, bay leaf, marjoram, thyme, caraway seeds cayenne pepper, and ¾ teaspoon salt. Add the reserved browned beef and any accumulated juices, and stir to combine. Increase heat to medium-high, bring to a simmer, cover pot and place in oven for 2 hours, until meat is tender when tested with a fork, stirring once after 75 minutes.
5
Remove from oven and skim off any fat from top of stew. Place the sour cream in a bowl and add ½ cup of the hot liquid from the stew and mix to combine. Stir the mixture back into the stew, and then add parsley, season with salt and pepper to taste, and stir to combine. Serve immediately.
