Hungarian Goulash

Family Meal

SERVES:6

In America, any stewlike dish that contains a bit of paprika and/or tomato may be called goulash by the less-than accurate cook. I remember being served a thick reddish concoction at Boy Scout camp that was distinguished only by being slightly more palatable than the other common camp dish, mystery meat. Traditional goulash as made in Hungary is not thickened and doesn’t contain flour; many recipes don’t even have paprika. However, my recipe has both hot and sweet paprika. I always use the real stuff from Hungary—as fresh as I can find. If spicy food is not your thing, leave out the hot paprika. To make this stew a more substantial one pot meal, I’ve added potatoes and carrots. You can serve the goulash over dumplings, egg noodles, or spatzle. Garnishing goulash with a dollop of sour cream isn’t traditionally Hungarian, but I love sour cream.

INGREDIENTS:

• 2 tablespoons bacon fat, lard, or olive oil
• 3 cups chopped onions
• 2 garlic cloves, minced
• 3 tablespoons sweet Hungarian paprika
• 2 teaspoons hot Hungarian paprika (optional)
• 3 pounds boneless chuck roast (any cut), cut into 1½-inch cubes
• Salt and freshly ground black pepper
• 4 cups homemade beef stock or canned low-sodium chicken broth
• 2 teaspoons caraway seeds, ground
• 2 cups ½-inch-diced peeled Yukon Gold, red, or white boiling potatoes
• 2 cups ½-inch-diced peeled carrots
• 1 large red bell pepper, cored, seeded, and diced
• 3 medium tomatoes, peeled, seeded, and diced, or ⅔ cup drained, chopped canned tomatoes
• Sour cream (optional)
• 2 tablespoons chopped fresh marjoram

EGG DUMPLINGS

• 1 large egg, lightly beaten
• 1 tablespoon melted lard, bacon fat, or butter
• ½ cup water
• 1 teaspoon salt
• 1½ cups all-purpose flour

INSTRUCTIONS:

1.  Heat the fat in a large Dutch oven over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened and golden brown, about 20 minutes.
2.  Add the sweet paprika and hot paprika (if using) and stir until the onions are well coated, 1 to 2 minutes. Stir in the meat, a little salt, and a few grinds of pepper. Add ½cup of the stock, increase the heat to medium-high, and cook until the liquid is almost evaporated. Add the remaining 3½ cups stock and the caraway and bring to a boil, then reduce the heat to maintain a simmer and cook, covered, for 1 hour, or until the meat is almost tender. Skim the liquid and discard the fat.
3.  Add the potatoes, carrots, bell pepper, and tomatoes. Cook for 20 minutes, or until the potatoes are tender. Degrease the surface. You can serve the goulash as is, with a souplike consistency, or you can reduce it until it just turns syrupy. To do so, strain all the solids from the soup and set aside. Bring to a boil and reduce the liquid, then add back the solids. Season the goulash to taste with salt and pepper.
4.  To serve, ladle the dumplings into warmed soup bowls and spoon in the goulash. Garnish with sour cream (if using) and a sprinkling of the marjoram.

FOR EGG DUMPLINGS

1.  Mix together the egg, lard, water, and salt in a medium bowl. Stir in the flour just until a soft dough forms, being careful not to overmix.
2.  Drop tablespoonfuls of dough (it’s okay if they’re a little uneven and rustically misshapen) into a large pot of boiling salted water. The dumplings are done when they rise to the surface, about 10 minutes. Remove them with a slotted spoon and drain. If you make these ahead, add to the goulash and reheat right before serving. 

ALTERNATIVE CUTS

• Boneless short ribs, nicely marbled rump roast, beef shank removed from the bone, or brisket (beef shank and brisket will require a cooking time of 30 minutes longer or more).

COOK’S NOTE

• Goulash, which is traditionally served somewhat on the soupy side, is best eaten with a spoon.