1 teaspoons pork lard, butter, pork fat, bacon fat or grape seed oil
1 1/2 pounds yellow onions chopped
1/4 cup sweet imported Hungarian paprika
1 1/2 pounds chuck steak, pounded and cut into 1/2 inch pieces
5 cloves garlic, peeled and minced
2 red bell peppers, seeded and cut into 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1/2 inch chunks
1 cup sliced and roughly chopped mushrooms
6 oz tomato paste
1 cup beet juice
2 carrots, peeled and diced
2 medium potatoes, peeled and cut into 1/2 inch chunks
3 cups beef broth, divided
1 bay leaf
1/2 teaspoon freshly ground black pepper
Melt the fat or oil in a cast iron skillet over medium high heat and cook the onions until golden, but not brown.
Chef’s Note: The recipe requires 2 pans. The cast iron skillet imparts a proper browning to the meat and onions. However, tomato sauce is used in the recipe, which would result in a “tinny” flavor if it were placed in cast iron.
Place onions in a large 10″ saucepot.
Return cast iron skillet to heat. Add mushrooms. Saute mushrooms. When softened, add mushrooms to large 10″ saucepot.
Return cast iron skillet to stove. Add beef and brown on all sides. Use a slotted spoon to add beef to 10″ saucepot.
Put cast iron skillet on low heat. Add paprika and one cup beef broth to the juices remaining in the cast iron skillet. Stir until well combined. Gently bring the mixture to a simmer, do not fry or boil. Simmer 3 minutes. Add simmered paprika and broth to 10″ saucepot.
Add the remaining 2 cups beef broth, raw garlic, bay leaf, ground pepper, carrots, tomato sauce, and potatoes to the 10” saucepot.
Bring to a simmer. Simmer for 40 minutes, stirring thoroughly from the bottom every 5 minutes.
Chef’s Note: If a soft pepper is desired, add the peppers after the mixture has simmered for 10 minutes. If a crisper pepper is desired, add peppers after the mixtures has simmered for 20 minutes.
Chef’s Note: As is true of most stews, a deeper flavor will develop if the stew is chilled for 24 hours, reheated and served.
Add salt to taste and place a dollop of sour cream on top. Accompany with a hot, crusty garlic bread or sourdough bread. May also be served over wide, curly noodles.
Chef’s Note: This goulash will have more broth than the American style of goulash. It is often served in a bowl.