Recipe: Beef Paprikash (Hungarian Goulash)
Paprika is the perfect partner for this hearty stew. The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. It's also delicious as leftovers.
- 1 (3 1/2- to 4-lb.) boneless chuck eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes
- 2 tsp. Kosher Salt
- Fresh ground black pepper
- 1/3 cup Hungarian Paprika*
- 1 (12-ounce) jar roasted red peppers, drained and rinsed
- 2 Tbsp. Tomato Powder (or tomato paste)
- 1 1/2 tsp. White Wine Vinegar Powder (or 3 tsp. white wine vinegar), divided
- 1 tsp. Dehydrated Minced Garlic (or 4 fresh cloves, minced)
- 2 Tbsp. vegetable oil or butter
- 4 large onions, diced small (about 6 cups)
- 6 large carrots, peeled and cut into 1-inch thick rounds (about 3 cups)
- 1 California Bay Leaf
- 1 cup beef broth, warmed
- 1/4 cup sour cream (optional)
*Also works with Hungarian Sweet & Spicy Paprika for a little heat. We don't recommend a smoked paprika for this dish; because you use a lot of paprika, the smoky flavor tends to take over.
Adjust oven rack to lower-middle position and preheat to 325 degrees. Sprinkle meat with 1 tsp. salt and let stand 15 min.
Blend paprika, peppers, tomato powder (or paste), 3/4 tsp. vinegar powder (or 2 tsp. vinegar), and garlic in food processor until smooth, 1 to 2 min.
Heat oil over medium heat in a large Dutch oven. Add onions and remaining 1 tsp. salt. Cover and cook, stirring occasionally, until onions soften but don’t brown, 8 to 10 min. (If onions begin to brown, reduce heat to medium-low and stir in 1 Tbsp. water.) Stir in paprika mixture; cook, stirring occasionally, for about 2 min. Add beef, carrots and bay leaf; stir until beef is coated. Scrape down sides of pot, cover and transfer to oven. Cook until meat is almost tender and surface of liquid is 1/2 inch below top of meat, 2 to 2 1/2 hours, stirring every 30 min.
Remove pot from oven. Add enough broth so that surface of liquid is 1/4 inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 more min.
Skim fat off surface and stir in remaining vinegar and sour cream (if using). Remove bay leaf and season with additional salt and pepper to taste before serving.
Serve over egg noodles or boiled potatoes.