Nic made this great dinner last night while I was at the gym, struggling through an intense speed workout. My marathon is in just over three weeks so I'm trying to get in more quality time in my running shoes, which means a little less time in the kitchen.
Nic took the liberty of substituting the bacon from the original recipe with salami. I wouldn't have thought to do that, but it was tasty. This is a great, hearty winter meal, but I have to say it didn't taste quiet like what I remember eating in Hungary...probably because they don't use salami. I also told Nic to reduce the amount of caraway seeds from the original recipe because they're not my favorite.
I like my goulash over egg noodles, but you could serve it over mashed potatoes or with crusty bread or even on it's own like a soup. We halved the recipe, and it was plenty for a dinner and a lunch for the two of us. And it reheats very well, like pretty much any soupy-stewey food.
Adapted from Smitten Kitchen, which Adapted from Gourmet
1 cup of salami, finely diced (or 5 slices bacon, chopped)
3 lbs. boneless chuck, cut into 1/2 inch cubes
2 tbs. vegetable oil
4 medium onions, diced finely
4 garlic cloves, minced
3 tbs. paprika
1 tsp. caraway seeds
1/3 cup all purpose flour
1/4 cup red wine vinegar
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (preferably beer, use the smaller amount for stew, the greater amount for soup)
1 tsp. salt
2 red bell peppers, finely diced
-In an 8 quart heavy kettle, cook salami (or bacon) over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl.
-In the fat remaining in the kettle, brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl. (If there is not enough fat to brown the beef, add a small amount of neutral oil, like vegetable or canola.)
-Reduce the heat to medium and add 2 tbs. vegetable oil. Add onions and garlic and cook until golden, stirring occasionally.
-Stir in paprika, caraway seeds, and flour and cook 2 minutes.
-Whisk in vinegar and tomato pasta and cook 1 minute.
-Stir in the broth, beer (or water), salt, bell peppers, bacon, and chuck and bring to a boil, stirring occasionally. Simmer the goulash, covered for 60 to 75 minutes, stirring occasionally.
-Season with salt and pepper.