Goulash

Ingredients

• •2 1/2 lb kosher beef chuck, cut into 1 1/2-inch cubes
• •3 large onions, diced
• •3 tbsp schmaltz or vegetable oil
• •3 tbsp sweet Hungarian paprika
• •1 tsp hot paprika
• •4 cloves garlic, minced
• •2 carrots, sliced
• •2 parsnips, sliced
• •2 potatoes, peeled and cubed
• •1 green bell pepper, chopped
• •2 tbsp tomato paste
• •6 cups beef stock or water
• •2 tsp kosher salt
• •1 tsp black pepper
• •1 tsp caraway seeds
• •1 bay leaf

Instructions

1. 1

   Pat the beef dry and season lightly with salt and pepper.

2. 2

   Heat schmaltz or oil in a heavy pot and cook the onions over medium heat until deeply golden and soft.

3. 3

   Remove the pot briefly from the heat, stir in the sweet and hot paprika so it does not scorch, then add the garlic and tomato paste.

4. 4

   Return to the heat, add the beef, and stir until well coated with the onion-paprika mixture.

5. 5

   Add the carrots, parsnips, potatoes, bell pepper, caraway, bay leaf, and stock; bring to a gentle simmer.

6. 6

   Cover and cook on low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender and the broth is rich.

7. 7

   Taste and adjust salt and pepper, adding a little more paprika if needed.

8. 8

   Cool slightly and serve hot, or chill and reheat the next day for Shabbat when the flavors are even deeper.