Goulash is a sort of stew with meat (usually beef or lamb) and vegetables. It is popular in many parts of Europe, and is also the national dish of Hungary. Since the weather up here has been turning for the cold, a stew would be great for a cold night in, which to us, would be almost every single night. Goulash can be eaten with pasta, rice, bread, or bread dumplings. It is a very versatile dish and you can add anything you want in there.
- 1.5 lbs beef chuck, cut into 1.5″ cubes
- 2/3 cups plain flour
- approximately 1/4 cup cooking oil
- 3 cloves garlic, minced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 medium onion or 1/2 large onion
- 1 14.5 oz can of diced tomatoes
- 3 cups beef stock
- 1 teaspoon sweet Hungarian paprika
- 2 bay leaves
- salt and pepper to taste
- sour cream
- flat leaf parsley, chopped
Coat the beef pieces with plain flour. Add 2 tablespoons of cooking oil to a very hot skillet, and brown the beef pieces on all sides. Do the same for all the beef, adding oil as needed, and set the browned beef aside.
In a large pot, add 2 tablespoons of oil, and fry the garlic and onions until fragrant. Add the sliced red and green peppers, and fry until the vegetables have softened slightly.
Add the diced tomatoes, and let this mixture cook for about 10 minutes.
After 10 minutes, the tomatoes should have released some juices. Add the beef stock, paprika and bay leaves to the mixture, and add the beef pieces on top of the vegetables.
Turn the heat up so that the mixture boils, then immediately turn the heat to medium, then cover and let simmer for 2 hours (or at least 1 hour).
Serve over rice, pasta or bread, and enjoy!