Recipe | Beef Goulash
Your Home & Lifestyle Magazine
Serves 6
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds beef top round roast, large diced
- 4 tablespoons oil, divided
- 6 cups onion, diced
- 6 cloves garlic, minced
- ½ cup tomato paste
- 1 tablespoon dried marjoram
- 1 teaspoon paprika
- 3 tablespoons caraway seeds, ground
- ¼ cup red wine
- 1 quart beef stock
- 2 cups dark rye bread, small dice
- 2 bay leaves
- Salt and pepper, as needed
- Parsley, for garnish
- Dumplings or spaetzle noodles, for serving
In a small bowl, combine the salt and pepper and use it to season the beef roast. Add 2 tablespoons oil to a stockpot over moderately high heat. Brown the meat, then remove it from the pot and set aside. Add remaining 2 tablespoons oil to the stockpot over moderate heat and toss the onions in the oil to coat. Cook the onions until soft. Mix in the garlic, tomato paste, and marjoram, cooking to darken slightly. Season with paprika and caraway, then deglaze the pan with wine. Pour the stock into the pot, along with the browned beef, rye bread, and bay leaves. Stir and bring to a simmer before covering with a lid. Cook covered for 4 hours to tenderize the meat, stirring occasionally. Taste and season with additional salt and pepper as needed. Can be dished alone, as a warm hearty soup with dumplings, or over spaetzle noodles. Garnish with parsley, and serve.
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Recipe / Photography by Kristel Matousek / www.photoricalfood.com