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There are probably as many versions of goulash as there are goulash makers, so feel free to
improvise on this basic recipe. The constants are beef and paprika.
Directions
- Dice the bacon and brown it over medium heat in Dutch oven or similar pan.
- While
the bacon cooks, cut the meat into 1" cubes. Mix together flour, 1/2 teaspoon salt and a few grinds
of pepper. Coat the meat with this mixture. (An easy way: put everything into a bag and shake
well.)
Remove the browned bacon, leaving the drippings. Brown the beef in the drippings, in
several batches if necessary - don't crowd the pan or meat will steam rather than brown.
While
the beef browns, slice the onions thinly. Peel or scrub the potatoes and cut into approximately
1" cubes. Mince the garlic.
Remove the browned beef, leaving any juices in the pan. Add
onions to the pan and cook for about 5 minutes, stirring occasionally. Add the garlic and paprika
and continue cooking for another minute or two. Add wine, stock or water, bay leaves and tomato
paste, stirring to incorporate any browned bits from the bottom of the pan. Stir in the beef cubes
and bacon.
Adjust the heat to maintain a slow simmer. Cover and simmer for about 1 1/2
hours. Stir in the potaoes and continue to simmer until they are tender, 20 - 30 minutes.
If
the liquid seems too fatty, let stand for a few minutes and skim fat off the surface. If there's
time, refrigerate and remove solidified fat from the surface. Reheat, if necessary. Taste
for seasoning. Serve with a generous dollop of sour cream, garnished, if you wish, with chives.
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