Hungarian Goulash (Beef With Paprika)
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 slices bacon
- 1 large onion, sliced thin
- 3 lbs beef, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons paprika (recommended -- half Spanish Smoked, half Hungarian Sweet)
- 2 (6 ounce) cans tomato paste
- 1 teaspoon caraway seed
- 1 1⁄2 cups dry red wine (like Pinot Noir)
- 1 teaspoon beef bouillon (like Minor's Beef Base)
- 1 (16 ounce) can of whole new potatoes
- 2 (4 ounce) cans mushrooms (stems and pieces is good)
directions
- Assemble and prepare all ingredients.
- In a 5-quart casserole, heat bacon to render fat. Remove bacon, and cook onion in remaining fat until translucent. Add meat and brown, stirring to braise evenly. Season with the salt, sugar, paprika. Add tomato paste and caraway seed.
- Add wine, bouillon, potatoes, mushrooms. Cover.
- Bake in oven at 350°F for 60-90 minutes until liquid is gently boiling, meat is tender, and the aroma from the oven is plainly evident.
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<p>Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, Half.com and Amazon and get as much satisfaction from them as I have. The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights. </p>
<p>Ackart, Robert. <span>Cooking in a Casserole</span>. </p>
<p>Ackart, Robert. <span>The One-Dish Cookbook</span>. </p>
<p>Ackart, Robert. <span>A Celebration of Soups</span>. </p>
<p>Beard, James. <span>The New James Beard</span>. </p>
<p>Beard, James. <span>Beard on Bread</span>. </p>
<p>Ruhlman, Michael. <span>Ratio</span>. </p>
<p><span>Cook's Illustrated Cookbook</span>. </p>
<p> </p>
<p>I hope that some of these recipes find their way into your stomach and your heart. </p>
<p>Enjoy. </p>