OLD CLASSIC FASHIONED GOULASH

Certainly! Classic goulash is a hearty and flavorful dish with origins in Central Europe, particularly Hungary. Here’s a recipe for an old-fashioned, classic goulash:

Ingredients:

• 2 pounds (about 900g) beef chuck, cut into 1-inch cubes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 2 large tomatoes, diced
• 2 red bell peppers, chopped
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• Chopped fresh parsley, for garnish
• Cooked egg noodles or mashed potatoes, for serving

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the beef cubes and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the browned meat and set it aside.
3. In the same pot, add the chopped onions and sauté until they are translucent.
4. Add the minced garlic, caraway seeds, and sweet paprika. Cook for an additional 2-3 minutes, stirring constantly to prevent burning.
5. Sprinkle the flour over the onion mixture and stir well to combine. This helps thicken the goulash.
6. Return the browned beef to the pot and add the diced tomatoes, red bell peppers, bay leaf, thyme, salt, and black pepper. Stir to combine.
7. In a separate bowl, mix the tomato paste with a small amount of beef broth to create a smooth paste. Add this paste to the pot and stir.
8. Pour in the remaining beef broth, red wine (if using), and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours or until the meat is tender. Stir occasionally.
9. Adjust the seasoning to taste and remove the bay leaf before serving.
10. Serve the classic goulash over cooked egg noodles or mashed potatoes. Garnish with chopped fresh parsley.

Enjoy your delicious, old-fashioned goulash!