Dd's Hungarian Goulash

Didi says that this is "Super Ono".

 

HUNGARIAN GOULASH

 

2 # chuck roast, 1/2-inch cubes, trimmed of fat

salt, freshly ground black pepper

1+1 TB Hungarian paprika, divided

1+1 tsp. hot paprika, divided

1 tsp. caraway seeds

1-2 TB olive oil

1 TB butter

1 large yellow onion, chopped

3 TB tomato paste

1 tsp. salt

½ tsp. freshly ground black pepper

2 bay leaves

Pinch red pepper flakes

4 ½-5 c. beef broth

3 cloves garlic, peeled, crushed

½ green bell pepper, diced

½ red bell pepper, diced

1 large potato, peeled, ½-inch dice

Garnish: chopped Italian parsley

 

In a mixing bowl, season chuck with half of paprika, caraway seeds, salt and pepper well. 

In a large saucepot over medium heat brown chuck in oil on all sides, about 2-3 minutes. 

Working in batches transfer to a plate and set aside.  

Into saucepot saute onions in butter until limp, about 5 minutes. Stir in tomato paste, remaining paprika, salt, pepper, bay leaves and red pepper flakes. Cook; stirring for 1 minute. Add garlic and peppers; cook 2-3 minutes. 

Stir in beef broth and reserved chuck. Make sure chuck is completely covered with stock, 

adding as needed. Reduce heat to a gentle simmer; cover and cook 1 ½ hours. Add potatoes, 

continue cooking 10-12 minutes until potatoes are cooked through. Serves 3-4.