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The fall is here. The change of seasons is always exciting for me since the temperature outside definitely influences my cooking in a big way, and I am excited to try new “fall weather” recipes! One such recipe is goulash. Goulash (gulyás) is a Hungarian dish that features beef, vegetables, and a generous amount of sweet Hungarian paprika. Traditionally served as a soup, the dish has been transformed into more of a stew-like interpretation in many foreign versions. I personally prefer it as a stew, but you can always add more broth and serve it as a soup!
The recipe is simple: take a couple of pounds of stewing beef and cube it into 1” cubes, season with salt and pepper, and brown them on high heat with some oil. Set aside. Sauté a chopped onion in oil or butter; add 3-4 carrots and 3-4 bell peppers sliced into .5” slices and sauté some more. Add 2-3 cloves minced garlic, ¼ cup paprika (Hungarian sweet preferred), a bay leaf, and an optional 1 teaspoon caraway or fennel seed. You can add a few potatoes cut into 1” chunks. Add the beef back, a 14-oz can of chopped tomatoes, and a liberal amount of water or broth (broth preferred). The more broth you add, the more soupy the dish will be. I usually add just enough to cover all the meat and veg, but you can certainly add more! Stew the dish on very low heat for 2-3 hours and enjoy with your choice of carbs. Serve with some chopped parsley.
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