By Julie Van Rosendaal
on October 09, 2012
Adapted from a recipe Anna Olson contributed to the Soup Sisters Cookbook (Appetite by Random House)
One of Hungary's national dishes, this hearty stew is sure to keep your kidlets warm before they head out to celebrate Halloween.
3 slices bacon, chopped
1 lb stewing beef (Anna recommends boneless blade roast, cut into 1/2-inch pieces)
1 onions, peeled and diced
1 carrot, peeled and diced
1 parsnip, peeled and diced
1 celery stalk, diced
2 Tbsp sweet Hungarian paprika
a few garlic cloves, crushed
1 tsp thyme leaves
1 tsp (5 mL) caraway seeds (optional)
2 bay leaves
1 can (28 oz/796 mL) diced or whole plum tomatoes
4 cups (1 L) beef stock (use low-sodium stock, if using store bought)
Salt and pepper to taste
5-6 new potatoes, halved or quartered, or 2-3 larger potatoes, scrubbed and diced (optional)
Sour cream for serving (optional)
1. In a large heavy skillet set over medium-high heat, sauté the bacon until crisp. Remove the bacon with a slotted spoon and set aside. Pour off most of the bacon fat (if there is a lot) and brown the beef in batches, then transfer to a heavy cast iron pot or baking dish.
2. Sauté the onions, carrot, parsnip and celery until the onions are softened, and add them to the beef in the pot. Stir in the paprika, garlic, thyme, caraway seeds (if using) and bay leaves.
3. Add the stock and tomatoes, cover and cook at 300F for 2 1/2-3 hours, until the beef is very tender. If you like, add the potatoes about halfway through the cooking time. Remove the bay leaves and add salt and pepper to taste.
4. Serve the goulash topped with dollops of sour cream and crispy bacon.
Whisk 1 egg lightly, then stir in 1/2 cup all-purpose flour and a pinch of salt – the dough should be dense but a little stretchy and you should be able to pick it up and handle it with your hands. If it’s too dense, add a little water. Using dampened hands, pinch off little pea-size pieces of the dough and drop into the simmering goulash. Simmer for 5 minutes before serving.
By Julie Van Rosendaal |
October 09, 2012