This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.
Provided by FoodieWife
Categories Meat
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
- Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
- Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
- Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
- When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
- Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
- Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
- This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
- http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.
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Radhika Tamang
[email protected]This goulash was a bit too rich for my taste, but it was still good. I might try using less butter next time.
Murtaza Samejo
[email protected]I've never had goulash before, but I'm glad I tried this recipe. It was delicious and easy to make.
Prience H
[email protected]I'm not a big fan of goulash, but this recipe changed my mind. It was really good.
Courtney Williams
[email protected]This dish reminded me of my grandmother's cooking. It was delicious and comforting.
Steven Spence
[email protected]This is a great recipe for a hearty and flavorful meal. I would definitely recommend it.
Akbar Dhami
[email protected]This was nothing special. I've had better goulash from a can.
RockGuide Industry
[email protected]This recipe was a flop. The goulash was bland and the beef was tough.
Christopher Genovesi
[email protected]This goulash was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less paprika.
Bateu Elvis
[email protected]I love how versatile this recipe is. I've used different cuts of beef and vegetables, and it always turns out great.
Joydeb bormon
[email protected]This was my first time making goulash, and it turned out great! I followed the recipe exactly, and it was delicious.
Takyi Gershon
[email protected]I've made this goulash several times now, and it's always a hit with my family. It's easy to make and packed with flavor.
Kamran Ahmed
[email protected]This goulash was a delight! The flavors were rich and complex, and the beef was incredibly tender. I served it over egg noodles, and it was a perfect comfort food meal.