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.
Cauliflower Tortillas
Sorry corn, I love you, but I don’t need you anymore. I have a new BFF – and it’s name is cauliflower. Please don’t be jealous – you’ll always have a place in my kitchen, …
Spicy Baked Hominy
The World Spice Cookbook Club is going to be bringing out New American recipes from Rustic Joyful Food by Danielle Kartes for our July 2016 Meet & Eat. Danielle’s book is chock-full of simple and …
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 …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
Shakshuka
Shakshuka is a Middle Eastern dish that is quick and easy to make and can be served for any meal of the day.
Leave a Comment