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Hungarian Goulash

Slow cooking comfort food, perfect for a cold, snowy day.
Author: GalleyPirate

Ingredients

  • 4 tbsp Bacon fat
  • 2 Onions, chopped
  • 2 tsp Caraway seeds
  • 3 tsp Freshly ground black pepper
  • 3 tbsp Hungarian paprika
  • 2 Bay leaves
  • 4-5 cups Beef broth in total (can be made with Better than Bouillon)
  • Extra water as needed
  • 2 1/2 lbs Beef shoulder, chuck or round
  • 6 Garlic cloves, minced
  • 4-5 Plum (Roma) tomatoes, diced
  • 3 Carrots, peeled and cut into rounds
  • 3 Parsnips, peeled and cut into rounds
  • 1 Celery root, peeled and diced
  • 2 Potatoes, peeled and diced
  • 3-4 Sprigs of thyme
  • 5-6 shakes Liquid Smoke
  • Sour Cream, optional
  • Fresh parsley for garnish

Instructions

  • Heat the bacon fat in a large stew pot or dutch oven. Add the onions and garlic and cook until fragrant. Stir in the black pepper, caraway seeds and bay leaves. Cook for 2 minutes longer. Remove from the burner and stir in the paprika to warm through.
  • Add one cup of beef broth and return the pot to the burner, on medium. I like to make my broth with Better than Bouillon Beef so I can adjust the saltiness. Add the beef cubes and stir until they are covered in the spices and start to brown.
  • Add the chopped tomatoes and 1 more cup of beef broth. The broth should cover the meat. If not, add more broth or water. Cover the pot with a lid, turn the burner to low and let simmer for 1 1/2 hours.
  • After this long simmer, add the root vegetables—carrots, parsnips, celery root and potatoes—to the pot. Add 2 more cups of broth and 2 cups of water. Stir together with the sprigs of thyme and splashes of Liquid Smoke. Let simmer for 30 minutes.
  • Remove the thyme stems and bay leaves. Adjust seasonings as needed. Serve warm over wide egg noodles with a dollop of sour cream (optional). Or straight up with some good bread. Hungarian Goulash is often served with a cucumber side salad.