This might not be the goulash you grew up with.
Most people in the U.S. are familiar with a goulash made from ground beef, elbow macaroni, and tomato sauce.
Chef Chris Manning takes a more European traditional approach with this Hungarian Beef Goulash.
He used sirloin when he cooked it for us Friday, but he says beef chuck or round works well, too.
Hungarian Beef Goulash
– 1 1/2 pounds beef stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 small onion, diced coarsely
– 1 small green bell pepper, diced coarsely
– 2 ribs celery, diced coarsely
– 4 cloves garlic, minced
– 1 teaspoon whole leaf thyme
– 2 tablespoons Hungarian paprika
– Salt & pepper to taste
– 1 cup beef broth
– 1 cup diced fresh tomatoes
– 1/2 cup sour cream
Brown been on both sides in a medium-size Dutch oven on medium-high heat. Season with salt and pepper and add the oil, butter, onions, celery, and peppers. Cook until onions begin to wilt.
Add garlic, thyme, paprika, beef broth, and tomatoes. Simmer for two or three minutes. Add sour cream and stir to combine all ingredients.
Serve over egg noodles, rice or mashed potatoes.
Pair with Coyote Moon Vineyards’ Marquette.