Hungarian Goulash - Carolyn Eckstein '22

• • Large pot and lid

  • Saucepan

  • Bowl

• 2 medium white/yellow onions, diced

• 2 tsp. butter or lard

• 1 tsp. caraway seeds

• 3 tbsp. paprika (but I usually add more)

• 1/4 cup flour

• 1-1.5 lbs. stew beef, in ~1 inch cubes

• 2 cups beef broth

• 1 cup tomatoes, diced

• 1.5 cups carrots, chopped

• 2 cups potatoes (sweet or normal), chopped

• 1tsp. salt

• 1/2 tsp. black pepper

• 1 log polenta (you could also serve it with rice or pasta)

1) In a large pot, add butter and onion. Cook at medium-high heat until onion is translucent. Stir in paprika and caraway seeds.

2) In bowl, dredge beef in flour and brown over medium heat in saucepan (2-3 minutes). Then add to pot.

3) Add broth, tomatoes, potatoes, carrots, salt, and pepper.

4) Stir and bring to boil. Cover and simmer for 1.5-2 hours, until meat is tender.

5) Optional: smush some of the carrots and potatoes to make the stew thicker.

6) Serve by itself or with polenta, pasta, rice, bread, etc.