Wine Authorities’ Goulash Recipe a Durham Austrian variation -

Wine Authorities’ Goulash Recipe
a Durham -Austrian variation
Serves 8 happy bowls or 6 heaping bowls
Ingredients:
3 pounds bottom round beef
Oil for searing and sautéing
3 pounds julienned yellow onions
6 cloves garlic, finely minced
4 Tablespoons tomato paste (a 6 oz. can is about 6 T.)
2 teaspoons dried marjoram
1 Tablespoon caraway seeds
3 Tablespoons Hungarian paprika
2 teaspoons lemon zest (on medium-large lemon will do)
2 Tablespoons lemon juice (juice aforementioned lemon)
2 bay leaves
32 ounces chicken broth (and a little extra if Goulash gets too thick)
Kosher salt to taste
Black pepper to taste
1 cup small diced red bell pepper for garnish
Procedure:
Crush the marjoram, caraway seeds and paprika together. This is a great time to break out the
mortar and pestle you have been itching to use. Set aside. Trim bottom round of fat and sinew. Cut
into approximately 1 inch cubes. Pat the meat dry with paper towels. Heat a couple of tablespoons
of oil in a large sauté pan. When the oil is very hot, add the meat and sear on all sides for about 5
minutes. Do not crowd the pan. Sear the cubes in 2 or 3 batches depending on the size of your pan.
Keep the burner on high for a good sear. Reserve the meat when seared. In a large soup pot, sweat
the onions and garlic with a little oil. Continue on medium high heat until the onions are very
translucent and starting to break down, add tomato paste and stir for a few minutes on high heat. Add
the crushed spice mixture. Stir constantly for 30 seconds and do not let the paprika burn. Add the
lemon zest, bay leaves, lemon juice and chicken stock. Add the seared meat. Begin to simmer on
low, covered for 2 hours. Remove the lid, and let the stock evaporate down and add more as needed
to keep the meat covered. Don’t let the onions burn on the bottom. Simmer until the meat is fork
tender. Goulash is best when made a day or two ahead and reheated for dinner. Final liquid should
be thicker than a regular stock from the cooking down and reducing. Season with salt and pepper to
taste. Garnish goulash with a sprinkle of diced red pepper at service.
Served with rye bread slices, spätzle, or traditional semmel knoedle (bread dumpling).
History Note:
The word Gulash comes from the Hungarian word Gulya, which means a herd of cows - in the
beginning of the 19th century the dish came to Vienna and now is a very traditional Viennese main
course. In Hungary it is served as a soup with diced potatoes.
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