Hungarian Goulash
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Hungarian Goulash
Hungarian Goulash
2 tbsp. olive oil
3 lbs. Raley's Beef chuck California raised USDA choice, trimmed of fat and cut into 1/2-inch cubes
1-1/2 cups shredded celery root
1-1/2 cups finely chopped bell pepper
1-1/2 cups finely chopped carrot
8 cloves garlic, minced
6 tbsp. sweet Hungarian paprika
2 tsp. caraway seeds
10 cups beef stock
1 (6- oz.) can tomato paste
1 lb. russet potatoes, peeled and cut into 1/2-inch cubes
salt and freshly ground pepper to taste

 “Authentic goulash (pronounced “gou-LAHSH”) is more of a thick soup than the stew that we’ve come to know it in our country. No thickener is used – rely on the paprika, potatoes, and a long slow cook to slightly thicken the broth. This is a traditional peasant dish and will have many variations. This version is pretty close to the fabulous soup I had recently in Europe.”
– Patty Mastracco, Food Editor

Prep: 30 minutes, Cook: 2¾ hours, Serves: 6

1. Heat oil in a large pot over medium-high heat. Add beef and brown well. Add vegetables and cook for 10 minutes more. Stir in paprika and caraway seeds; reduce heat and cook for 5 minutes more, making sure that paprika is well incorporated into mixture.

2. Stir in stock and tomato paste and bring to a boil; reduce heat and simmer, uncovered, for 1½ hours. Add potatoes and cook, uncovered, for 1 hour more, or until goulash has the consistency of a thick soup. Press beef and potatoes against the side of the pot to break up slightly and season with salt and pepper.

Nutritional Information:
501 calories, 54 g protein, 16 g total fat, 34 g carbohydrate, 8 g fiber, 9 g sugar, 148 mg cholesterol, 967 mg sodium, 12 points