Czech Ghoulish… I mean Goulash… 😉 Needed something warm & meaty this rainy Halloween! Goulash comes in many forms, but is generally a hearty beef stew loaded w/ paprika & onions. The Czech variety starts out with bacon, how can it not be delicious? Served here w/ boiled potatoes; also delicious w/ rye bread, potato dumplings or spaetzle. You’ll need:
2-3lbs good stewing beef
2 thick slices double smoked bacon, cut into chunks
1T olive oil
1 lg Spanish onion, diced
1 red pepper, diced
3-6 cloves garlic, minced
3-4T Hungarian paprika
1t caraway seeds
1t fresh ground pepper
1/4t cayenne pepper
1t kosher salt
4c beef stock
1-2t chopped fresh marjoram
Heat olive oil over medium in a large pot. Add bacon; sauté until well browned & crispy. Remove from the pot & set aside. Increase heat to medium-high. Brown the stewing beef in small batches; remove from the pot & set aside.
Add onions & peppers; sauté 5-8 minutes or until golden. Add garlic; cook 1-2 minutes longer. Stir through paprika, caraway, pepper, cayenne & salt. Pour in stock; return beef & bacon to the pot (reserve some bacon for garnish).
Bring to simmer, reduce heat to medium-low, cover & cook 2-3 hours or until the beef is very tender. Uncover for the last 20-30 minutes so the liquid can evaporate slightly. Be careful not to let it boil too hard as this will make the meat tough.
Stir through marjoram just before serving.
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