I wanted to try a little Hungarian cooking after my trip to Hungary with the Women’s Voices Chorus. This recipe is from “Cooking the Hungarian Way” by Magdolna Hargittai. There is a lot of discussion about what makes an “authentic” goulash, but this was very yummy.
I ignored the below recipe several times: I added egg noodles instead of making my own noodles, I added about twice as much paprika as called for, I forgot to get tomato paste so I added chopped grape tomatoes, and I just got “beef pot roast” meat at the store because I am a meat novice.
- In a Dutch oven, heat 3 tbsp over medium heat for 1 minute. Add 1/2 cup finely chopped onion and cook until transparent.
- Add 2 lb beef chuck or rump (or 1 lb each), cut into 1/2-inch cubes, 1 tbsp paprika, 1 tsp salt, and 1 tsp caraway seeds and cook for about 10 minutes, stirring frequently.
- In a small bowl, stir tomato paste into 1/2 cup beef broth. Add to beef mixture and stir. Simmer for 30 minutes.
- Peel 4 medium potatoes and cut into bite-sized chunks. Add along with another 1/2 cup beef broth and 8 cups water to pot. Bring to a boil and simmer for 15 minutes.
- Return to a boil, add 1 medium green pepper (cut into strips) and egg noodles, and cook for 10 more minutes, or until noodles are tender.