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.
Besar Shrimp Skewers
To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book! The combination of exotic spices on seafood served with pineapple will transport …
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 …
Caraway Eccles Cakes
These tasty pastries are inspired by Eccles cakes, which take their name from the town in northwestern England. The traditional cakes are made from pastry stuffed with currants, candied citrus peel, and spices. We’ve …
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Caraway Kraut
Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …
Leave a Comment