Hungarian Beef Goulash

This recipe calls for Sweet Hungarian Paprika.
I tried it with Smoked Paprika from Penzeys (www.penzeys.com).  Delicious! 

Serves 4

Ingredients:

3 Tbs. olive oil

1/2 white onion, chopped

or leek or shallot

2 tsp. caraway seeds

3 lb Chuck Roast or Blade Roast - cut into 1" pieces & fat removed,  

or 2 lbs of stewing beef already prepared

1 red pepper cut into1"pieces

3 Tbs. sweet Hungarian paprika, or 

      smoked Paprika

4 cups chicken, beef or vegetable stock

1 can (14 1⁄2 oz.) diced tomatoes

3 garlic cloves, minced

1 Yukon gold potato, peeled and chopped

1 parsnip, peeled and chopped

2 carrots, peeled and chopped

Salt and freshly ground pepper, to taste

1 Tsp fresh thyme

1⁄4 cup finely chopped flat-leaf parsley

1⁄2 cup sour cream

Directions:

* If you buy a blade or chuck roast, you can cut your own pieces of meat and the quality of the meat is excellent. Discard any large amounts of fat. 

In a large Dutch oven over medium-high heat, warm the olive oil. Add the onions and caraway seeds and sauté until the onions are softened, about 5 minutes.

Add 1/2 of the beef and 1/2 the paprika and sauté until the beef is evenly browned on all sides, 7 to 10 minutes. 

You do this in two batches, so the meat is in a single layer in your pot and is not crowded. 

Remove the meat and put in a bowl. Repeat for the next pound of meat.  Remove all the meat to a bowl. 

Add a bit more oil to the pot and saute the red pepper for about 2 minutes.

Return all the beef to the pot. 

Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Reduce the heat to medium-low, cover partially and simmer until the meat is fork-tender, about 2 hours.

Stir in the tomatoes and their juices, the garlic, potato, parsnip, carrots, thyme, salt and pepper. Cover partially and cook until all the vegetables are tender, about 20 minutes more. Stir in the parsley. Taste and adjust the seasonings. 

Ladle the stew into warmed soup bowls and garnish with the sour cream and more parsley. Serve immediately. Serves 4.