I was a bit tenitive about making hungarian goulash. Just because I had never made anything like it. But I used leftovers from a huge arm roast as the base and worked up from there.
The original recipe is here.
This recipe was all that it promised. Eric and I througholy enjoyed it. Like sop-up-the-last-of-the -tomato-meat-wine-juice-with-a-piece-of-bread good.
Here is my version...
Hungarian Goulash1 pounds slow roasted arm roast-- so tender and juicy
3 Tbsp olive oil, divided
2 large onions, sliced thinly
10 cloves garlic, roughly chopped
2 Tbsp tomato paste1 can of stewed tomatoes
½ cup dry red wine
2 cups chicken stock
½ cup diced green peppers
2 Tbsp paprika
½ tsp caraway seeds
Heat one Tbsp olive oil in Dutch oven over medium-high heat. Heat up meat, until bubbly.
Reduce the heat to medium low. Add remaining oil, onions and garlic. Cover and sweat the vegetables, stirring occasionally. Scrape the browned bits off the bottom. Stir in tomato paste. Add wine, stock, peppers and paprika. Combine well, cover, and simmer for 10 minutes.
We served ours over whole grain noodles.