Ingredients for Hungarian Goulash:
- 2.5 to 3 pounds chuck roast, cut into chunks
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 pound bacon, diced
- 2 large onions, diced
- 5 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 3 bell peppers, diced
- 2 medium carrots, diced
- 3 plum tomatoes, chopped
- 5 cups low-sodium beef stock
- 5 tablespoons sweet Hungarian paprika
- 3 medium potatoes, peeled and diced
- 3 tablespoons chopped parsley (for garnish)
Instructions:
- Season the chunks of chuck roast with salt and pepper on both sides.
- Dredge the beef in flour, shaking off excess, and set aside.
- In a large pot, render the bacon until crispy. Remove bacon and set aside.
- In the bacon fat, sear the dredged beef chunks on both sides until browned. Work in batches if necessary.
- Remove the beef and set aside. Add a bit of olive oil if needed, then sauté diced onions until softened.
- Add diced carrots and bell peppers to the pot. Cook for about 10 minutes until vegetables are softened.
- Add minced garlic and caraway seeds. Stir for a couple of minutes until fragrant.
- Incorporate chopped plum tomatoes with their juices. Stir and cook for a few minutes.
- Return the seared beef to the pot, along with any accumulated juices.
- Pour in the beef stock and add bay leaves. Stir in sweet Hungarian paprika.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover with a slightly cracked lid and simmer for 2 hours.
- Add diced potatoes to the pot and continue simmering until potatoes are fork-tender (about 20-30 minutes).
- Adjust the thickness of the soup by mashing some of the potatoes into the broth if desired.
- Remove bay leaves, stir in chopped parsley, and season with salt and pepper to taste.
- Serve the Hungarian Goulash hot, optionally garnished with bacon bits. Enjoy!
Tips:
- If you prefer a spicier flavor, you can use a combination of sweet and hot Hungarian paprika.
- Substitute bacon with lard or olive oil if preferred.
- Adjust the simmering time for potatoes based on their size.
- Experiment with the thickness of the soup by mashing more or fewer potatoes.
- Taste and adjust the seasoning before serving.
