Beef Goulash
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour2 tbsps
Olive Oil2 medium
Onion (chopped)3 tbsps
Sweet Paprika (hungarian)2 tbsps
Red Wine Vinegar6 cups
Beef Broth (low-sodium)1 cup
Sour CreamDirections:
1
Place a large heavy pot over medium heat and add the bacon
2
Fry for about 5 minutes until crisp and remove to a paper towel and reserve
3
Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper
4
While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps
5
Add a little oil if necessary to keep the meat from sticking to the bottom of the pot
6
Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant
7
Stir in the vinegar, tomatoes, and broth
8
Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally
9
Add the potatoes
10
Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender
11
Season with salt and pepper
12
Remove from heat and stir the sour cream into the goulash just before serving
13
Garnish with the chopped parsley