Hungarian Goulash or Paprikash Recipe
Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This recipe is adapted from The Bakery Restaurant Cookbook
by Lois Szathmary (CBI Publishing, 1981)
2 pounds beef chuck, cut into 1-inch cubes
freshly ground black pepper, to taste
1/2 cup lard, duck fat, or chicken fat
2-1/2 to 3 cups onions, peeled and finely chopped
2 tablespoons sweet Hungarian paprika
1 tablespoons flour
3 cup water or beef stock
2 tablespoons tomato paste
1 teaspoon caraway seed, slightly bruised
2 cups sour cream (if served as "Paprikash")
1. Season meat with Chef's Salt and additional black pepper.
2. In a large, heavy saucepan, heat the lard to the smoking point. Brown the meat in the lard, turning with a spatula so that it browns on all sides. Add onions and cook until they become limp. Sprinkle the paprika and flour over the meat and onions. Cook for 2 minuted on low heat, stirring to keep the mixture from sticking.
3. Add the water or beef stock, tomato paste, and caraway seed. Stir. Simmer covered over low heat for 1-1/2 hours, or until the meat is tender. Check occasionally to see if there is enough liquid; add more if necessary.
4. Serve from a large casserole. If it is served as "Paprikash", serve it with the sour cream on the side in a saucepan.
Chef's Notes: If possible, use imported Hungarian or Spanish Paprika; They will give the real flavor. But if you can't get either, add 1/4 teaspoon sugar to the paprika you are using.