In 2010, we had a great trip to Europe, where we experienced food in several countries. It was in Budapest where we had a wonderful goulash at Paprika Vendeglo restaurant. We had previously been in Prague where we had tasted Czech goulash. Both of us preferred the former for its wonderful goulash, pictured here – served in a small bowl over an open flame with noodles.
Thankfully for Pinterest, I was able to make a tasty Hungarian Goulash recipe which I attempted this week. It brought back memories, sans the noodles/dumplings.
- 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
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. Stir
Serve with noodles or dumplings or just plain as I did.