This was really good. I added half a bunch of parsley, minced, and two potatoes and three carrots, peeled and chopped. We had it with vermicelli rice.
Adapted from Gourmet, December 1994
This tastes so much better the next day.
Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles or potatoes
Servings: Makes about 16 cups, serving 12
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds (I didn't have caraway, so I used a mixture of fennel, dill,and cumin seeds)
1/3 cup all-purpose flour
1/4 cup red-wine vinegar (I used apple cider vinegar)
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup) (I used water)
1 teaspoon salt
2 red bell peppers, chopped fine
In kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers,and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.