Hungarian Goulash

By Maverick19

Ingredients

• 6 oz thinly sliced bacon, chopped
• 2 1/2 lb well-marbled boneless beef chuck, cut into 1 1/2 inch pieces
• kosher salt and pepper
• 2 onions, chopped
• 1/4 cup Hungarian sweet paprika
• 1 Tbsp tomato paste
• 1/2 tsp caraway seeds
• 2 Tbsp apple cider vinegar, divided
• 1 1/2 lb small yukon gold potatoes, cut into 1-inch pieces
• 1 green bell pepper, chopped
• 2 tsp fish sauce, optional
• Sour cream and toasted rye bread, for serving

Preparation

Step 1

1. In a large Dutch oven, cook the bacon over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving the fat in the pan.

2. Season beef with salt and pepper. In batches, add beef to the pot and cook in the bacon fat, over moderately high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer beef to plate with bacon.

3. Add 1/4 cup of water and onions to pot. Cook, stirring with a wooden spoon and scraping up browned bits, until all liquid is evaporated and the onion is softened, about 6 minutes. Add paprika, tomato paste and caraway seeds; cook, stirring, for 1 minute.

4. Add 7 cups of water and 1 Tbsp of the apple cider vinegar; return the meat and any accumulated juices to the pot. Bring the goulash to a boil, cover partially, and simmer over low heat for 1 1/2 hours.

5. Add potatoes and bell pepper to pot, and simmer, partially covered over low heat until beef is very tender and sauce is slightly thickened, about 1 hour.

6. Stir in fish sauce, if using, and remaining 1 Tbsp apple cider vinegar. Season with salt and pepper. Ladle into bowls and serve with sour cream and rye bread.