Warm, chewy-crisp bread bowls, filled with THE MOST amazing Hungarian Goulash – a rich stew of seared beef and vegetables in a heavenly, paprika-scented broth. Quite possibly the best comfort food you’ll ever have.
- 2 tablespoons lard or butter (lard is more traditional)
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1 red or green bell pepper, seeded and chopped
- 1 1/4 pounds stew beef or beef chuck cut into bite-size pieces (I cut stew beef into 1-inch pieces)
- 3 tablespoons all-purpose flour
- 3 tablespoons Hungarian paprika (not smoked or hot)
- 1 teaspoon caraway seeds
- Salt and ground black pepper
- 2 cups beef stock or beef broth, or more for thinner Goulash
- 2 tablespoons tomato paste
- 4 small whole wheat bread bowls
- Sour cream for serving, optional
- Melt the lard or butter in a large pot over medium heat.
- Add the onion, carrots and bell pepper and cook for 3 to 5 minutes, until the vegetables soften, stirring frequently. Add the beef and cook until the meat is browned on all sides, stirring frequently. Add the flour and stir to coat. Add the paprika, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add 1 1/2 cups of the beef stock and bring to a simmer, scraping up the brown bits from the bottom of the pan. Add the remaining broth and tomato paste and return to a simmer.
- Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours, until the beef is very tender. Season to taste with salt and pepper.
- If desired, heat the bread bowls in the oven (8 to 10 minutes at 350 degrees).
- Serve the goulash in the bread bowls with sour cream on the side (if desired).