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Anna's Amazing Goulash
Anna's Amazing Goulash
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Homemade stew that improves with each bite.
Ingredients:
  • 5 thick slices bacon, diced
  • 1 cup beef stew meat, cut into 1 1/2 inch pieces
  • 1 pound lamb stew meat, cut into 1 1/2 inch pieces
  • 1 pound pork stew meat, cut into 1 1/2 inch pieces
  • 2 tablespoons unsalted butter
  • 2 onions, chopped
  • 1 bulb garlic, peeled and minced
  • 1 cup all-purpose flour
  • 1 teaspoon caraway seeds
  • 3 tablespoons Hungarian sweet paprika
  • 1.5 teaspoons red pepper flakes
  • 1 cup red wine vinegar
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 5 cups beef stock
  • 1 (12 fluid ounce) can or bottle beer
  • 0.5 tablespoon salt
  • 3 cups water
  • 2 red bell peppers, chopped
  • 3 potatoes, peeled and cubed
  • 1 parsnip, chopped
  • 3 stalks celery, chopped
  • 4 carrots, chopped
  • 1 cup dry bread crumbs
  • 0.5 medium head cabbage, chopped
  • 1 cup green peas
Instructions:
  • Cook the bacon in a large skillet over medium-high heat until well browned, about 5 to 10 minutes. Remove with a slotted spoon and set aside. In batches, saute the stew meat in the bacon fat until browned. Remove with a slotted spoon and set aside.
  • In a skillet, combine the butter and bacon fat over medium heat until melted. Add onion and garlic, saute for 5 minutes. Stir in flour, caraway seeds, paprika, and crushed red pepper flakes. Cook for 2 minutes until flour is dissolved. Whisk in vinegar and tomatoes until mixture thickens.
  • Pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon, and reserved meat. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Add the potatoes, parsnip, celery, and carrots. Simmer covered for an additional 30 minutes until vegetables are tender.
  • Thicken the stew by stirring in the breadcrumbs. Add cabbage and peas, simmer for an additional 5 minutes. (For optimal flavor, refrigerate soup overnight after cooling, then reheat before serving.)

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