Hungarian Goulash


2 slices bacon, chopped

1½ lb boneless beef chuck cut into 2-inch cubes

salt and pepper

2 Tbsp flour

2 Tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 roasted red bell peppers, peeled and sliced

2 Tbsp Hungarian sweet paprika

2 tsp caraway seeds, toasted and ground

2 Tbsp red wine vinegar

1 (15-ounce) can diced tomatoes

3 c beef broth

1 russet potato, peeled and cubed

2 carrots, peeled and sliced

1/4 c sour cream


Place a large heavy pot over medium heat and add the bacon.

Fry for about 5 minutes until crisp, remove to a paper towel and reserve.

Salt and pepper beef and add to the hot bacon fat. Brown it evenly on all sides. 

(I did this in 2 batches so I didn’t crowd the pan.) 

When the beef is browned, sprinkle the flour evenly in the pot and stir to dissolve clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.

Toss in the onions, garlic, roasted peppers, paprika, and caraway.

Cook and stir for 2 minutes until fragrant. Stir in the vinegar, and cook for a minute.

Add tomatoes and beef broth. Cover and simmer over low heat for two hours, stirring occasionally. 

Add potatoes, carrots and reserved bacon and continue to simmer for 1/2 hour or until potatoes are tender.

Stir in sour cream and serve over noodles or alone. Delicious!

Serves 4

© Deer One Publishing 2021