Hungarian Goulash originated with Magyar herdsmen (gulyás) in the 9th century. It was cooked in large metal cauldrons over fires using tough cattle meat harvested from their herd. Seasoned simply with paprika, onions, salt and caraway seeds...it evolved from a simple peasant stew to become a permanent symbol of Hungarian identity.
While it is often served in a simple bowl (like chili), it pairs very well as a hearty topping on top of pasta. Buttered egg noodles are always a hit...or for a little European flair, try spaeztle (which is a German potato pasta).
INGREDIENTS
2 tablespoons olive oil, divided
2-1/2 pounds chuck roast, cut in 1-inch cubes
Salt and pepper
2 medium onions, sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 cups beef broth
2 tablespoons tomato paste
3 tablespoons sweet paprika
1 teaspoon hot paprika
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed caraway seeds (mortar and pestle)
Optional for thickening/thinning goulash gravy: Potato flakes or extra beef broth (see #5 below)
DIRECTIONS
- Heat half the oil in a skillet over medium high heat. Liberally season the stew meat with salt and pepper. Working in batches, brown the beef chunks in the oil until brown on all sides, about 5 minutes per batch. Add to slow cooker.
- Add the remaining oil to the skillet and add the onions and garlic. Cook the onions until they're soft and translucent, about 6 minutes. Add the paprika, smoked paprika, and thyme to the pan and mix well with the onions, cooking for an additional minute. Add to slow cooker.
- Deglaze the pan with the balsamic vinegar and some of the beef broth. Using a wooden spatula, scrape loose all the bits of flavor and spice. Pour this liquid into the slow cooker.
- Add the rest of the ingredients to the slow cooker: remaining beef broth, tomato paste, both paprikas, thyme, bay leaves and crushed caraway seeds. Stir to mix throughly. Then cover slow cooker and cook on low for 8 hours.
- After 8 hours, taste goulash and add salt and pepper to taste. If you want your goulash gravy thicker, add potato flakes, 1 tablespoon at a time, stirring well after each add. If you want your goulash gravy thinner, add beef broth, 1 tablespoon at a time, stirring well after each add.
- Divide into bowls and serve. Alternatively, the goulash can also be served on plates over buttered egg noodles or spaetzle.
Wine pairing: Syrah
