Goulash
- Details
Goulash is a big bowl of comfort! We used Hungarian paprika and caraway to make this rich tomato beef stew. Hungarian paprika is bright and mildly sweet, while the caraway is nutty and earthy. Both of these serve as an excellent base to bring out the hearty flavors of the beef and the tomato’s umami character. When you’re looking for something rich and flavorful, goulash is a perfect answer.
This meal is made of kitchen staples, which is perfect for when you have no idea what to cook. Chances are, you’ve got most of the ingredients already on hand! Goulash is delicious with your carb of choice. Potatoes, pasta, rice or root vegetables all work equally well. For our photo-shoot, we used egg noodles as a family favorite.
Goulash
Ingredients
- 1 tablespoon olive oil
- 1lb beef chuck, diced
- 1 medium onion, small diced
- 2 teaspoons Kosher salt
- 1 teaspoon Turkish oregano
- 1 teaspoon caraway, ground
- 2 Turkish bay leaves
- 1-1/2 tablespoons Hungarian Paprika
- 1 cup carrots, sliced at a bias
- 1/4 cup tomato sauce
- 1 14.5 ounce can petite diced tomatoes
- 4 cups beef stock
Garnish
- Cooked egg noodles, macaroni or rice
- Sour cream
- Sliced green onions
Instructions
- In a heavy bottom pot over medium heat, add the oil and wait until hot, then add the beef.
- Sear the beef until brown, then add the onions. Stir frequently to avoid burning.
- Let the onions caramelize, then add the salt, oregano, caraway, bay leaves, and paprika.
- Stir until aromatics are fragrant, then add the carrots, tomato sauce, diced tomatoes and stock.
- Bring the mixture to a boil and then reduce to a simmer. Cover and simmer for 45-50 minutes, or until the beef is tender.
- Taste the broth and add more salt, if needed. Serve on top of pasta or rice. Garnish with sour cream and green onion, have some warm bread on the side to soak up any broth.
Pasilla Oaxaca Black Bean Dip
We know it’s wrong to have a favorite child, but pasilla Oaxaca reigns as our favorite chile. Don’t tell the others. They are great in their own ways, but pasilla Oaxaca has it all. Piquant …
Shrimp Fra Diavolo
Fra Diavolo translates as “Brother Devil”, and refers to this spicy, tomato and seafood- based pasta dish. The tomato sauce is light, perfect for spring and the Marash Chile flakes add a mellow heat with …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Leave a Comment