Description
Goulash – a spicy meat stew
Ingredients
Scale
- 4 tablespoons (60 ml) pure olive oil
- 4 medium onions, cut into 1/2 inch slices
- Kosher salt and freshly ground pepper
- 1 teaspoon (2 g) smoked paprika
- 1 small sprig rosemary, leaves removed and stem discarded
- 2 bay leaves
- 1 teaspoon (2 g) dried oregano
- 3 pounds (1.4 kg) stew beef
- 1 28-ounce (0.8 kg) can pureed tomatoes
Instructions
- Heat half of the olive oil in a large enamel or heavy-bottomed sauce pan over medium-high heat. Spread the stew beef cubes out on a sheet pan and season with salt and pepper. Add the beef chunks to the pan and sear on all sides, cooking in batches so they have some space between them. If they are crowded in the pan, they will steam more than sear. You want them to brown nicely on several sides. Remove from pan when browned and set aside.
- Reduce the heat to low, and add the remaining olive oil. Add the onions, spreading them out in a layer that covers the bottom of the pan. Season with salt and pepper, and half of each of the spices: paprika, rosemary leaves, bay, and oregano.
- Top with the beef cubes, and then the remaining paprika, rosemary, bay and oregano. Partially cover the pot, and cook for 3 hours over as low a heat as possible. After 1 1/2 hours, check the pot every 30 minutes to make sure liquid remains in the bottom. If it becomes dry, add a bit of water.
- One hour before the goulasch is done, place the can of tomatoes in a small sauce pan. Bring to a simmer over medium-high heat, then decrease the heat to low and continue to cook until thickened. You want to reduce the tomato puree by approximately one-half, making a very thick tomato sauce.
- After 3 hours, add the reduced tomatoes to the pan, and stir to combine. Increase the heat to medium-high, and bring to a simmer. It is now ready to serve, but will be even better if left to sit for a day (in the refrigerator, of course.)
- Serve with crusty bread, polenta, potatoes, or csipetke noodles.
- Prep Time: 30 mins
- Cook Time: 3 hours