Goulash

Cook's Illustrated (November 2008)

Goulash is a Hungarian beef stew. It's sometimes served on top of egg noodles, but it doesn't traditionally have pasta or tomatoes in it. Leave out the carrots in this one to be as basic and traditional as possible.

The liquid for this stew comes largely from the beef and onions. You don't add broth until the end, and then only as an adjustment. The meat is not browned on the stovetop. The meat that sits above the liquid will brown in the oven. If there is too much liquid, leave the lid off the pot for a time so more can evaporate.


	Oven to 325°, lower-middle rack.
Beef
				Sprinkle meat evenly with salt and let stand 15 min.
	1		(3 1/2 to 4 lbs) boneless beef chuck-eye roast, trimmed, cubed 1 1/2 inch
	1	t	salt
Paprika
				Process until smooth, scraping as needed, 1-2 min.
	1/3	c	sweet paprika (not smoked Spanish, hot, or half-sharp)
	1		(12 oz) jar roasted red peppers, drained and rinsed (about 1 cup)
	2	T	tomato paste
	2	t	white vinegar
Onions
				Soften don't brown, large Dutch oven, med heat, 8-10 min.
	4	large	onions, diced small (~6 c)
	1	t	salt
Assemble
				Stir in, until onions stick to bottom, 2 min.
			previous paprika mixture	Stir in, until onions stick to bottom, 2 min.

				Stir until beef is well coated. Scrape down sides, rubber spatula.
			previous beef
	4	large	carrots, peeled, sliced 1 inch
	1		bay leaf
Cook
	Cover and bake until liquid 1/2 inch below top of meat, 2 - 2 1/2 hours. (The liquid comes from the beef and onions. No need to add broth yet.) Stir every 30 min.

				Remove top from oven. Add enough broth until liquid is 1/4 inch from top of meat. Return to oven, fork tender, 30 min.
	1	c	beef broth, warmed
Finish
				Skim fat. Stir in vinegar and sour cream. Remove bay leaf. Adjust seasoning.
	1	t	white vinegar
	1/4	c	sour cream (optional)