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Add a photoThis recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew.
This stew is made with beef chuck, a combination of hot and mild paprika (I use quality imported paprika) with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.
Ингредиенты
- 4-5 pounds stew cut meat (I use Chuck-Eye Round), cut into bite-sized chunks
- flour seasoned with Kosher salt & cracked pepper-- about 1 cup flour, 1 Tbsp salt & pepper
- 2 large onions, sliced thin
- olive oil for searing
- 1 Tbsp. Hungarian Hot Paprika
- 1-2 tsp. mild paprika
- 2 garlic cloves, sliced thin
- zest of one small lemon
- 1 Tbsp. caraway seeds
- 2 Tbsp. tomato paste
- 1 large can tomato sauce (approx 4 cups)
- ½ cup beef or chicken stock (or water)
- kosher salt & pepper to taste
- flour for searing meat
Инструкции
- You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
- Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
- Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
- Cook the meat in batches, if necessary and set aside in a bowlâ to collect the juice.
- When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tenderâ 3-4 minutes. Add the sliced garlic and cook till fragrantâ 30 seconds or so.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
- Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
- Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
- This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings âSemmel Knoedelâ, which is posted on my blog.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 10 servings | |
| Calories 249 | |
| Calories from Fat 83 | 33% |
| Total Fat 9.22g | 12% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 540mg | 23% |
| Potassium 516mg | 15% |
| Total Carbs 25.5g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.3g | 3% |
| Protein 17.2g | 28% |
Комментарии
12 мая 2015I have been looking for a recipe (and tried quite a few I have found) to recreate the delicious goulash we had on a trip to Austria two years ago. All of the recipes I have found have included potatoes, carrots, etc but, to me, that was more like a beef stew. The goulash I had was only the gravy, beef and onions, so I was very excited to find this recipe and I tried it last night. THIS IS IT!! Thank you so much! My husband and I were in food heaven last night eating this with your recipe for bread dumplings! I am so excited to have an authentic recipe to recreate that wonderful vacation and the delicious food.
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