Hungarian Goulash

PaprikaSo don’t ask why, but we had a couple of pounds of stew beef in the freezer, so we decided to make ‘real’ goulash, which is a dish we haven’t had for several years.  It’s hard not to notice that almost every ethnic cuisine has a dish like this, whether it’s carne y papas (meat and potatoes) or beef tips and gravy.  It’s very simple and somehow feels very luxurious.


  • 2 lbs. stew beef, cut into smallish chunks
  • Oil
  • Flour, to coat beef
  • 2 yellow onions, sliced thin
  • 2 tblsp Hungarian paprika
  • Salt and pepper, to taste
  • 2 1/2 cups of (good quality) beef broth
  • 3 tblsp flour
  • 1/3 cup sour cream
  1. Heat oil in dutch oven or large stock pot; dredge beef chunks in flour and then brown nicely (don’t cook – just brown).  Remove with slotted spoon and set aside.
  2. Saute onions until browned at edges
  3. Add back meat; stir well and add spices
  4. Add beef broth, bring to simmer, and reduce heat to very, very low.  Simmer gently for at least 1 hour
  5. Mix flour with 1/3 cup of water and stir into sauce, to thicken
  6. Turn of heat and fold in sour cream
Serve with a cucumber and onion salad.
Beer pairing: A hefeweizen actually works pretty well.  I had Sierra Nevada’s Kellerweiss.

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