About the Recipe
The base of this stew consists of beef chuck cut into chunks, onion, red bell pepper and mushrooms. Can also add extra veggies, carrots and other root vegetables.
The meat and veggies are flavored with tomato paste, garlic, smoked paprika and allspice and then stewed in beef broth for several hours.
To thicken the deliciously fragrant sauce mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl. Then slowly whisk it into the goulash about 10 minutes before serving. Can serve with mashed potatoes or buckwheat kasha.
bacon, 4 oz
beef chuck roast, 2.5 lbs
salt and pepper to taste
vegetable oil,1 tbsp
red bell pepper, 2 medium
mushrooms, 8 oz
minced garlic, 3 cloves
tomato paste, 2 tbsp
smoked paprika, 2 tbsp
allspice, ¼ tsp
beef broth, 3 c
cornstarch, 1 tbsp
water, 2 tbsp
sour cream for serving
Fry bacon slices and then crumble after they cool. Set aside.
Cut the beef into large cubes and generously season with salt and pepper. Add a little oil to the pot along with the fat rendered from the bacon.
Working in batches, brown the beef on all sides. Remove and set aside.
Roughly chop the onion, thinly slice the red bell peppers and quarter the mushrooms. Add the onion, bell peppers and mushrooms to the pot and saute for 10-12 minutes over medium heat. You can add a bit more vegetable oil if needed. Add the minced garlic and cook an additional minute.
Return the beef and bacon to the pot. Stir in the tomato paste, paprika and allspice. Add the beef broth. Bring the stew to a slight boil, reduce heat and cover.
Simmer for 1.5 to 2 hours or until the meat can be easily shredded with a fork. If the stew looks like it's getting too thick, you can add additional broth or water as necessary.
Mix together the cornstarch and water in a small bowl. Stir until smooth. Stir the cornstarch mixture into the stew until fully incorporated. Simmer for an additional 10 minutes or until the stew has thickened.
Serve with a sprinkle of fresh parsley and a dallop of sour cream.