Warm Up
Now that the cold weather has finally descended upon
us our thoughts once again turn to warm comfort foods.
I have been making this classic ethnic dish for years
and have wanted to post it many times but could never get a very good picture.
This one is as good as it gets.
Hungarian Goulash has been around since the early 19th
century. It was very popular among herdsmen who worked in the fields. They
cooked this cross between a soup and stew over an open fire in a cast iron pot.
This hearty dish can be served on its own with crusty
bread, over rice or potatoes as I have done here.
I guarantee this dish will warm you from the inside
out.
Hungarian Goulash
* ~olive
oil
* 2 pounds
of diced stewing beef
* 3 onions
chopped
* 1 tbsp
minced garlic
* 4 tbsp
paprika
* 2 tsp
caraway seeds
* 2 tsp
oregano
* 4 cups of
beef stock
* 1 can of
tomato paste
* 400mo of
strained tomatoes
* 1/2 tsp
cayenne
* salt and
pepper to taste
In a dutch oven heat the oil and saute the onions
until light brown.
Add the beef and cook until browned.
Add garlic and seasonings and continue to cook until a
few more minutes. Add the remaining ingredients bring to a boil reduce heat and
cook until meat is tender and stock is reduced.
About 2 hours.
Serve over potatoes, noodles or rice.
Wine Suggestion: Cabernet Sauvignon
Cheers!
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