HUNGARIAN GOULASH (PÖRKÖLT)
6 servings
Beef shank meat is a common ingredient in this dish, as is veal—substitute at will.
Pat dry and cut into 1-inch cubes:
- 2 pounds boneless beef chuck, brisket, or bottom round
Toss with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a Dutch oven over medium-high heat:
- ¼ cup vegetable oil or bacon fat
Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons fat from the pot (if necessary, add more fat), reduce the heat to medium, and add:
- 2 large onions, thinly sliced
Cook, stirring, for 5 minutes. Add and cook for 5 minutes more:
- 8 ounces Hungarian wax peppers or 1 green or red bell pepper, chopped
- 6 garlic cloves, coarsely chopped
Return the meat to the pot along with:
- 2 cups beef stock, chicken stock, or tomato juice
- 1 cup red wine
- ¼ cup Hungarian sweet paprika
- 2 tablespoons tomato paste
- 1 teaspoon dried marjoram or ¾ teaspoon dried oregano
- (½ teaspoon caraway seeds)
- 1 bay leaf
Cover the pot and simmer until tender, about 1 ½ hours. Skim any fat from the surface and remove the bay leaf. Serve over:
If desired, garnish each serving with:
- (A dollop of sour cream)
- (Chopped parsley or dill)