Hungarian Goulash (Ungarischer Kesselgulasch)

“My mother’s mother was Austrian,” says Brigitte Falkenhagen, who grew up in Germany, close to Dusseldorf and Cologne. This dish, which she has made here in the US since she moved to California in 1979, smells heavenly as it simmers on a wintry afternoon.

November 22, 2017

Ingredients

  • 5 slices bacon, chopped
  • 3 pounds beef chuck, trimmed and cut into 1” cubes
  • 2 tablespoons vegetable oil
  • 11/2 pounds onions, coarsely chopped
  • 4 garlic cloves, minced
  • 4 tablespoons smoked paprika
  • 1 teaspoon caraway seeds
  • 2 cups red wine
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 red bell peppers, cut into strips
  • 2 green bell peppers, cut into strips
  • Zest of 1 lemon

Instructions

Cook bacon in large heavy pot over moderate heat until crisp, about 5 minutes. Transfer to a large bowl with a slotted spoon. Brown the beef in batches over high heat in the bacon fat and transfer with a slotted spoon to bowl. Reduce heat to moderate and add oil. Add onions and garlic and sauté until golden, about 8 minutes. Stir in paprika and caraway seeds and cook for 2 minutes. Add bacon, beef, wine, bay leaf and salt. Simmer, covered, for 11/2 hours.

Add peppers, lemon zest and simmer for another 40 minutes. Season to taste with salt and pepper. Serve with crusty bread orover wide noodles.

Related Stories & Recipes

Ingredients

  • 5 slices bacon, chopped
  • 3 pounds beef chuck, trimmed and cut into 1” cubes
  • 2 tablespoons vegetable oil
  • 11/2 pounds onions, coarsely chopped
  • 4 garlic cloves, minced
  • 4 tablespoons smoked paprika
  • 1 teaspoon caraway seeds
  • 2 cups red wine
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 red bell peppers, cut into strips
  • 2 green bell peppers, cut into strips
  • Zest of 1 lemon
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60