Beef goulash originated in Hungary but it is a staple in Czech cuisine and one of my go-to comfort foods. Goulash is essentially beef stew cooked slowly on the stovetop. There are many variations. Some add chili peppers to make it spicy. You can also make goulash from other kinds of meat, such as deer or wild boar.
Ingredients:
1 lb beef, preferably ossobucco (or stew meat)
1 lb onion (supposed to be as much onion as meat), chopped
3 tbsp tomato paste
Paprika (preferably Hungarian)
Beef broth, as needed
Oil (our grandmothers would use lard)
Salt
Pepper
Cumin
Marjoram
2 cloves garlic
Chili pepper (optional)
Flour or bread if you are making a roux
Directions:
- In a large pot, cook onion over medium heat until it turns brown. Cooked onion gives goulash a deep brown color and rich flavor.
- Add meat cut into large chunks and sear on all sides.
- Add paprika and stir so it does not get bitter. Add tomato paste and mix it with the meat.
- Add enough broth to cover the meat half way and let it simmer. Keep checking on it and adding more broth as it reduces. It will take about two hours.
- Add salt, pepper, cumin, dried marjoram and pressed garlic.
- It is possible to make a roux either with flour, or with bread soaked in broth and pureed. However, roux is not necessary and most chefs do not add it. The onions take care of thickening the goulash perfectly.
- If you like spicy food do not hesitate to add a chili pepper during cooking.
- Serve with bread, dumplings, pasta, or potato pancakes.