“The hurrier I go, the behinder I get!” LOL. Where did the week go? In actuality, we are still catching up after returning from a month’s vacation. Some of you know how that is after almost two years of no travelling. While in Europe years back, we had the opportunity of trying both Czech and Hungarian goulash. Our preference was the Hungarian, which we had in Budapest. This recipe is fairly straight forward once everything is prepped.
- 2 medium onions diced
- 2 teaspoons butter
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- ¼ cup flour
- 1 ½ pound stewing beef trimmed and cut into 1″ cubes
- 2 cups beef broth or water
- 1 cup diced tomatoes canned
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cup carrot diced
- 3 cups potatoes, diced or less
1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.