Prep 20 mins
Cook 2 hrs
Lovely hearty winter dish. I usually serve this over buttered egg noodles but it would go equally well with mashed potatoes or rice.
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 2 tablespoons bacon drippings
- 3 -4 cups beef stock (or beef broth)
- 1⁄2 cup red wine (Merlot or Cabernet or any good quality red wine)
- 1 bay leaf
- 3 -4 garlic cloves, minced
- 3 vidalia onions, coarsely chopped
- 1 green bell pepper, seeds and pith removed coarsely chopped
- 1 tablespoon caraway seed, toasted (optional)
- 2 tablespoons flour
- 2 tablespoons Hungarian paprika (Do not use Spanish)
- 3 tablespoons butter, melted
- 1 teaspoon salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 1 (6 ounce) can tomato paste
- 4 -6 large red potatoes, cubed
- In a large skillet brown the meat with 2 tablespoons of bacon drippings. Set aside.
- In a large pot add the beef stock, red wine, cubed beef, bay leaf, garlic, onions, green pepper and caraway seeds if using.
- Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
- In a bowl combine flour, paprika and melted butter, stir until smooth then add some liquid from the goulash to make a smooth paste. Add the paste to the goulash stirring until well blended.
- Season with the salt and pepper and then add the tomato paste.
- Add the cubed potatoes, cover and cook another 30 to 45 minutes or until potatoes are tender.
- Remove bay leaf and serve over hot cooked buttered egg noodles and a dollop of sour cream.