Hungarian Beef Stew (Goulash)
- 1/3 cup sweet Hungarian paprika (see note)
- 1 (12 ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons white vinegar
- 2 tablespoons vegetable oil
- 4 large onions, diced small (about 6 cups) Table salt
- 1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 1 1/2-inch cubes (see note) (see photos)
- 1 cup beef broth, warmed
- 1/4 cup sour cream (optional)
- Ground black pepper
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process paprika, roasted peppers, tomato paste, and vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides of workbowl as needed.
2. Combine oil, onions, and 1 teaspoon salt in large heavy-bottomed Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions begin to soften but don't brown, about 8 to 10 minutes. (If onions begin to color, reduce heat to medium-low and stir in 1 tablespoon of water.)
3. Stir in paprika mixture; cook, stirring occasionally, until aromatic and sticking to bottom of pan, about 2 minutes. Add beef and stir until well-coated. Using spatula, scrape down sides of pot. Place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven; cook until meat begins to soften, 2 hours, stirring every 30 minutes. Remove pot from oven. If liquid is more than 1/2-inch below top of meat, add up to 1 cup of warm beef broth so that top 1/4-inch of meat is exposed. (Beef should not be submerged under liquid.) Return stew to oven and continue to cook until fork slips easily in and out of beef, 30 to 60 minutes longer, stirring once or twice. Remove pot from oven. Using spoon, skim off excess fat. Stir in sour cream, if using. Adjust seasonings with salt and pepper and serve.