Hungarian Goulash

◦1 1/2 lbs. beef chuck, trimmed and cut into 1″ cubes
◦2 medium yellow onions, chopped
◦3 large carrots, peeled cut into 1/2 cubes
◦3 cloves of garlic, minced
◦2 tablespoons of paprika
◦3 tablespoons of flour
◦1 cup white wine
◦2 cups chicken stock
◦2 bay leaves
◦1 teaspoon dried thyme
◦1/4 cup fresh parsley, minced
◦3/4 cup sour cream.
◦Extra virgin olive oil
◦Salt & pepper


1.Preheat oven to 275°
2.Heat oil in a dutch oven over medium heat.
3.Place 1/2 the beef cubes in salt & pepper and brown on all sides about 5 minutes.
4.Remove meat and repeat process with the other 1/2 of the beef.
5.Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
6.Add garlic and continue to cook another 30 seconds.
7.Stir in paprika and flour and cook until lightly colored, 1 to 2 minutes.
8.Add wine, scraping any browned bits that may have stuck to the pot.
9.Add stock, bay leaves and thyme and bring to a simmer.
10.Add meat and return to a simmer.
11.Cover and place pot in oven, cook for 1 hour.
12.Remove pit from oven and add carrots.
13.Cover and return pot back in oven, cook just until meat is tender another 1 1/2 hours.
14.Stir in parsley and add sour cream, discard bay leaves (once sour cream has been added, do not let stew simmer or boil or sour cream will curdle)
15.Can be served over egg noodles.

2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper

Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

1 egg
6 Tbsp. flour
1/8 tsp. salt 

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.