Smoked Paprika Goulash
Smoked Paprika Goulash
Goulash is traditionally served over buttered, egg noodles but try it with rice or my favourite, mashed potatoes with a bit of sour cream stirred in.
ingredients
2 lb. beef roast, trimmed and cut into 1-inch cubes
2 Tbsp. olive oil
1 medium onion, roughly chopped (not too small)
2 garlic cloves, minced
1 Tbsp. smoked sweet paprika
1 Tbsp. sweet paprika (or 1 Tbsp. smoked hot paprika, if you'd like some heat - a bit of cayenne will also work for some heat)
2 Tbsp. flour
1 bay leaves
1 tsp. dried marjoram (or 1 Tbsp. fresh, chopped)
1 28oz. can diced or crushed tomatoes
Optional: splash of red wine, if you happen to have some handy
2 medium red peppers, cut into chunks
Salt and Pepper
To serve:
Sour cream
Paprika, to sprinkle
Chopped flat-leaf parsley
method
Preheat oven to 300 ° F.
In a large, oven-proof Dutch Oven, over medium-high heat on the stove-top, heat the oil until hot. Brown the beef on all sides, cooking only one layer at a time, doing several batches as necessary. Once browned, transfer them to a plate, using a draining spoon.
Turn heat down to medium, stir in the onions and cook them for about 3 minutes, or until they begin to light golden in colour. Add the garlic and cook for about 30 seconds. Remove pot from heat (important to ensure the paprika doesn't burn), add the paprika and stir well. Return the meat to the pot and stir to combine. Sprinkle in the flour and stir. Return to heat. Add the bay leaf, tomatoes, and season well with salt and freshly ground black pepper. Cook on the stove-top until it comes up to a simmer, then cover the casserole with a tight-fitting lid and transfer it to the centre rack of the oven to cook, covered, for 2 hours.
Cut the peppers into chunks (about 1/2-inch x 1-inch in size). When the goulash has been in the oven for 2 hours, stir in the chopped peppers, replace the lid and cook for another 30 minutes.
Just before serving, take the casserole out of the oven, let it stand for 5 minutes. Remove goulash to bowl. Sprinkle with a bit more paprika. Top with a large dollop of sour cream and a sprinkling of fresh, chopped parsley.
http://www.fortysomething.ca/2010/03/smoked_paprika_goulash.php