This is one of the recipes featured in an episode of Plates & Places! We filmed in Budapest and I was completely enthralled with the city and loved the central market! Recently, a viewer wrote to share that the Hungarian pronunciation of "s" is "sh". So, goulash is actually spelled "gulas" in Hungarian. Thanks for sharing, David H.!
Hope you enjoy the recipe and try making these Pull-apart Rolls to serve alongside!
3 tablespoons olive oil
2 yellow onions, chopped
1 teaspoon caraway seeds, toasted
1 teaspoon spicy Hungarian paprika
3 tablespoons sweet Hungarian paprika
2 cloves garlic, minced
1 1/2 pounds beef cut from the chuck roast, cut the meat into 1-inch chunks
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 bay leaf
¼ cup tomato paste
1 ½ cups beef broth or water
Chopped fresh flat leaf parsley
Buttered whole wheat egg noodles
Warm the 1 tablespoon of the oil in a large heavy soup pot over medium heat. Add the add the onions, caraway seeds, spicy and sweet paprika to the pan and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Add the garlic and continue to cook for 1 minutes. Remove from the pan, place the ingredients in a bowl and set aside.
In a bowl, dust the beef with flour, and a large pinch of salt and pepper.
Add the remaining 2 tablespoons of the oil to the pan, increase to medium and cook the beef in batches, turning occasionally, until golden on all sides, about 8 to 10 minutes per batch. Add the onion mixture, bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, tomato paste and beef broth to the pan and over high heat, bring to a boil.
Reduce the heat to low and simmer covered, stirring occasionally, until the beef is tender and can be easily skewered with a fork, about 2 to 2 1/2 hours.
To serve, spoon the goulash into bowls accompanied by the egg noodles. Garnish with chopped parsley and a dollop of sour cream.