Hungarian Goulash

Tonight it is stormy and blustering outside.  

For dinner tonight Alex and I both wanted something hearty and warm.  

I remembered seeing a section in the January/February/March 2012 edition of Something Extra.  This is a free food magazine give out at the check stands of our local grocery store Raley's.  

Two recipes struck our fancy.  

Saxon Potato Soup

and

Hungarian Goulash.  

We opted for the Goulash since the Potato soup was similar to the Julia Child soup we had just a few weeks ago.  

Hungarian Goulash

S.E. pg 33

Ingredients:

• 2 tablespoons olive oil
• 3 lbs. Black Angus Beef chuck, trimmed of fat and cut into 1/2-inch cubes
• 1 & 1/2 cups shredded celery root
• 1 chopped yellow bell pepper
• 1 chopped orange bell pepper
• 2 carrots chopped 
• 8 cloves garlic, minced 
• 6 tablespoons sweet Hungarian paprika
• 8 cups beef stock
• 2 cups vegetable broth 
• 2 teaspoons caraway seeds
• 1 (6 oz) can tomato paste 
• 1 lb red potatoes, cut into 1/2-inch cubes 
• salt and pepper to taste.  

Directions:

• Heat olive oil in a large pot over medium-high heat.
• Add beef and brown well.
• Add celery root, carrots, bell peppers, and garlic.
• Cook for 10 minutes.
• Stir in paprika and caraway seeds.
• Reduce heat and cook for 5 more minutes.
• Make sure that the paprika is well incorporated into mixture.
• Stir in stock and tomato paste.
• Bring to a boil.
• Reduce heat and simmer, uncovered, for 1 & 1/2 hours.
• Add potatoes.
• Cook, uncovered for 1 more hour, or until goulash has the consistency of a thick soup.
• Press the beef and potatoes against the side of the pot to break up slightly and season with salt and pepper.  

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