This Goulash recipe is out of this world amazing.
The toasted caraway seeds gave way to a whole new meaning of goulash for me.
I grew up with my Moms recipe..and don't get me wrong...I LOVE her recipe with the tomato paste and Worcestershire sauce and paprika...but this recipe takes it to a another level
The recipe can be found HERE
- 6 slices bacon, chopped ( we used turkey bacon...because it was free with coupons..next time we will use real bacon!)
- 2-1/2 pounds boneless beef, cubed ( we had a bit less...but cut the recipe down a bit)
- Salt and pepper
- 2 tablespoons flour
- 3 tablespoons olive oil ( only had vegetable oil)
- 1 large onion, chopped
- 1 cup carrot, peeled and sliced
- 3 cloves garlic, minced
- 3 tablespoons Hungarian sweet paprika ( next time we go to the flea market we will buy a better paprika)
- 2 teaspoons caraway seeds, toasted and ground ( YES...this is a must)
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 15 ounce can crushed tomatoes
- 6 – 7 cups beef broth
- 1/2 cup sour cream (optional) ( did not use but I imagine it would taste wonderful!)
- Chopped flat leaf parsley
Fry bacon in a large, heavy pot over medium heat. When crisp, remove to a paper towel and reserve. Add olive oil and the seasoned beef to the pot and brown beef on all sides. Sprinkle the beef with flour and stir until dissolved.
Add the onion, garlic, carrot, paprika and caraway. Cook and stir for about 5 minutes. Stir in tomatoes, vinegar, broth, bacon and sugar. Bring to a boil, reduce heat and simmer for about 2 hours or until beef is tender. Season with salt and pepper. Remove from heat and stir in sour cream or garnish servings with a dollop of sour cream and chopped parsley. Serve with buttered noodles or dumplings.