There’s nothing like a warm stew to heat up a cold winter’s night. And there is no better stew than a traditional goulash. Typically, a Hungarian meal, goulash has plenty of recipe variations since it is eaten throughout Central Europe. It is sometimes cooked as a stew, and sometimes as a soup.
Here is a take on a traditional goulash.
Ingredients for Winter Goulash Recipe
3 lbs. beef, cubed
2 large onions, chopped
2 cloves garlic, minced
3 tbsp. extra virgin olive oil or lard
1 tbsp. sugar
1 ½ tbsp. paprika
½ cup red wine
3 tbsp. tomato paste
3 cups canned tomatoes
1 bay leaf
1 tbsp. caraway seeds
fresh ground pepper
1 tbsp. thyme
2 tsp. flour diluted in 3 tbsp. warm water
beef broth, as needed
Preparation for Winter Goulash Recipe
In a large saucepan, heat olive oil or lard on medium heat. Add the minced garlic and chopped onion and sugar. Continue stirring until onion is somewhat caramelized. Add a teaspoon of salt. When onions are brown, add half the beef. Raise heat to high and continue stirring for a few minutes so that beef is browned on all sides. Add the rest of the beef. The beef should sauté not steam.
Add paprika and tomato paste, stir. Add red wine, caraway seeds and thyme. Add crushed tomatoes. Add flour and warm water mixture. Cook for 1 ½ to 2 hours, adding ½ cup beef broth when necessary, if the consistency gets too dry. Add salt and pepper as desired.
Serve with spaetzle, a typical noodle, potatoes or fresh bread.
Wine Pairing for Goulash: You can pair Goulash with either an oaked Chardonnay white wine or a Brunello di Montalcino red wine.