Hungarian Goulash

The fresher the paprika, the better. This is great hearty comfort food, and super-easy: two things many of us craved in 2009. If you want to bring it to a new level of casual luxury, serve with sour cream or creme fraiche. Serves about 6.

3.5 pounds boneless beef chuck-eye roast (or similar cut of meat)
1/3 cup of sweet paprika
Two organic red peppers
2 tablespoons tomato paste
3 teaspoons vinegar
4 organic onions
4 organic carrots
1 bay leaf
Bouillon for one cup of broth
Salt and pepper

Preheat oven to 325. Cube the beef and salt lightly. Roast the bell peppers over a flame or in a broiler, and remove the burnt skins. Puree with the paprika, tomato paste, and two teaspoons of vinegar.

Chop the onions and saute in a heavy pot with a little salt until soft and translucent. Chop the carrots. Add the paprika goo, carrots, bay leaf, and beef to the pan. Cook for a couple of minutes, stirring to make sure the beef is evenly coated, then cover the pot and place in the oven.

Cook for about two hours, stirring every half-hour or so, until the meat and onions have given off enough liquid that its level comes nearly to the top of the beef cubes – about half an inch below it. Add beef broth to bring the liquid to a quarter-inch below the top, nearly but not quite submerging the beef. Cook for another half-hour or so, until the beef is fork-tender.

Take out the bay leaf and stir in the rest of the vinegar. Season to taste and serve, adding sour cream or creme fraiche if desired. It’s also great over noodles, spaetzle, or pretty much any kind of savory carb!

photo credit: WordRidden