Beef Goulash

This is a great one-pot dish that is super hearty and perfect for fall/winter. Recipe from Chef Eric Ripert.

 

Cook time: 3 hours

Serves 4

Ingredients: 

• 2 pounds good stew beef, cut into 1-inch cubes
  1 cup finely diced onion
• 1 cup finely diced carrot
• 2 cloves garlic, sliced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 ounce white vinegar
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 2 cups chicken stock
• 1 tablespoon fresh parsley, chopped
• Neutral oil such as canola or vegetable oil
• Salt and pepper
• Optional: sour cream
• Cooked egg noodles, for serving 

Preparation:

1. Season cubed beef with salt and pepper, then sear in heavy bottom pan for 5-7 minutes. Remove and drain.
2. Reduce heat to medium. Add a small amount of oil, then onion, carrot, and garlic, and season lightly with salt and pepper. Cook for 3-4 minutes. Add paprika and caraway seeds, cook for an additional minute.
3. Add vinegar and reduce, then add tomato paste. Cook for 1 minute.
4. Add flour and cook for 1 minute, then add chicken stock. Bring to simmer.
5. Return the drained beef to pot. Cover and place in 350°F oven for 2 hours, occasionally stirring. If the liquid starts to evaporate, you can add up to one more cup of stock.
6. Remove from oven and taste to check seasoning, adjusting if necessary.
7. Finish with chopped parsley. Serve with egg noodles. Optional: Garnish with sour cream.