Making Goulash/Pörkölt

A new Hungarian friend was kind enough to gift me some authentic Paprika, here is how I put it to use.

This dish would probably be called goulash in North America, but Hungarian goulash/gulyás has some key differences.  The authentic dish's consistency is much thinner and more soup-like.  It would also typically contain caraway seeds and potatoes which are absent here.  As such, this dish is probably closest to a Hungarian pörkölt.

  •  4 lb boneless beef chuck roast 
  • 4-6 carrots
  • 1 bay leaf
  • 1 cup beef broth, warmed
  • 4 large onions
  • 1/3 cup sweet paprika 
  • 1 cup roasted red peppers (id using jarred, drain 
  • 2 tblsps tomato paste
  • 3 tsps white vinegar (divided)
  • 2 tblsps vegetable oil (divided)
  • 1/3 cup sour cream
  • black pepper
  • salt
Prejeat your oven to 325 degrees F.

Puree the paprika, roasted red peppers, tomato paste, 2 tsps of vinegar and 1 tblsp of the oil.
Trim and discard any large chunks of fat from the beef.  Cut the beef into 1.5 inch cubes.

Lightly salt the beef and set aside for 15 minutes.
Dice the onions and sautee with 1 tbsps of  oil.
Be sure to use a pot or dutch oven with an oven safe lid.
When the onions are soft and golden brown, stir through the puree.

Cook for 1-2 minutes.
Cut the carrots into bite size pieces.  

Add the beef, bay leaf and carrots to the pot.  Stir thoroughly to combine.
Cover the pot and place into the preheated oven for 2-2.5 h.

Take out of the oven every 30 minutes and stir.
While stirring, if the liquid has reduced such that the beef protrudes from the cooking liquid more than a 1/4 inch or so, add enough beef broth to almost submerge it.

Use a spatula to scrape down the sides to prevent burning.
The 3rd stir.
After 2-2.5 h, remove from heat and skim of any excess fat.  

Stir through the final tsp of vinegar.
Add salt and pepper to taste.  Optionally stir 1/3 cup of sour cream through the stew, or dollop on top.  

Serve over potatoes, dumplings or noodles.
Here's another batch.  This time 8 oz. of mushrooms were added along with the beef.

It was served over homemade egg noodles.

Adapted from Hungarian Beef Stew, America's Test Kitchen.