Hungarian Goulash

Recipe courtesy Chef Piroska of European Bistro, Austin, Texas.
Show: Eden Eats Episode: Austin

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  • on September 25, 2012

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    It's ok. I like the following better (and it's simpler

    2 Tbsp butter
    500g diced onion
    2 diced garlic cloves
    4 Tbsp Paprika (Hungarian if you can find it, though Spanish works well too
    1 Tbsp balsamic vinegar
    1 tsp ground cumin
    1 Tbsp tomato paste
    500ml beef broth (plus more to replace cookoff
    600g finely cubed beef (I use a chuck roast, trimmed
    Kosher salt

    Saute the onion and garlic in the butter until golden brown. Add the vinegar, half the paprika, and a few spoonfuls of broth. Mix. Add the beef, the rest of the paprika, the tomato paste, the cumin and the rest of the broth. Add diced or sliced banana peppers if you want. I don't like them so I don't use them, but it's more authentic. Salt to taste but be careful, the flavors will greatly intensify after cooking.

    Simmer covered (touching often until well married, the beef is tender and the onions are almost completely dissolved (about three hours.

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