Prep 30 mins
Cook 2 hrs
Delicious and hearty winter fare.
- 4 tablespoons vegetable oil or 4 tablespoons bacon drippings
- 2 onions (halved and sliced)
- 3 garlic cloves (minced)
- 2 teaspoons caraway seeds (crushed)
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 (5 1/2 ounce) can tomato paste
- 4 cups beef stock
- 3 lbs boneless beef chuck (cut into 1 1/2 inch cubes)
- 6 ounces bacon (diced)
- 2 teaspoons salt
- 1 dash cayenne pepper
- 1 teaspoon black pepper
- 1 1⁄2 cups sour cream
- 4 tablespoons flour
- 4 tablespoons parsley (fresh, minced)
- Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
- Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
- Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
- Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
- Stir in tomatoes and beef stock and heat to a simmer.
- Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
- Preheat the oven to 325 degrees.
- In a frying pan cook the bacon until softened and pale golden in color.
- Pat the beef cubes dry and add in batches to the bacon mixture.
- Brown the beef on all sides adding the salt, cayenne and black pepper.
- When each batch is browned transfer it to the the dutch oven or casserole dish.
- Cover and bake for 2 hours or until the meat is very tender.
- Remove the dish from the oven and skim off any extra fat from the surface.
- Whisk together the sour cream and flour until well blended and gently stir into the goulash.
- Add parsley for garnish at time of serving.