Ghastly Ghoulash Food
GHASTLY GHOULASH
This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red wine, diced tomatoes, vegetables, and herbs for about two hours. Serve alongside buttery noodles tossed with caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 19
Steps:
- Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
- Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
- Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
- Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
- Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
- Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.
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- Heat the oil in a large frying pan and brown the meat in batches over a high heat, making sure that the pan isn't overcrowded. As the meat is browned, remove to a large casserole with a draining spoon, and repeat. The pork will release some fat, so you shouldn't need to add any more oil. Don't hurry the process (it will take about 20 minutes in all) as it really boosts the flavour of the finished dish. Preheat the oven to 150°C, fan 130°C, gas 2.
- Reduce the heat to medium, tip the chorizo into the frying pan and cook for 1-2 minutes until it starts to release its fat, then stir in the onions. Cook for 6-8 minutes to soften, stirring frequently, then add all the spices and the garlic and tomato purée and cook for 1-2 minutes until fragrant. Stir in the flour, then gradually add the stock to make a sauce. Tip this into the casserole and add the pork, tomatoes, sugar and plenty of seasoning. Bring to the boil, cover with a lid and transfer to the oven to cook for 2 hours.
- Stir the peppers and olives into the casserole and return to the oven for 30 minutes until the pork and peppers are tender. Serve with mash and greens.
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