Hungarian Goulash

Hungarian goulash is often served with prepared spaetzle (German dumplings) or hot buttered egg noodles and cucumber salad. Make the cucumber salad in advance of preparing the goulash so that the cucumbers marinate in the dressing while you make the stew.

Serves 6

Ingredients:

• 1 green bell pepper, seeded and diced
• 4 large potatoes, peeled and diced
• 3 strips bacon, cut into 1-inch pieces
• 1 large yellow onion, peeled and diced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons sweet paprika
• 2 ½ pounds stewing beef or round steak
• 1 clove of garlic, peeled and minced
• Pinch caraway seeds, chopped
• 2 cups beef broth
• 1 (15-ounce) can diced tomatoes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons sour cream, plus more for serving

1. Add the bell pepper, potatoes, bacon, onion, and oil to the slow cooker; stir to mix. Cover and cook on high for 30 minutes or until the onion is transparent and the fat is rendering from the bacon. Stir in the paprika. Trim the beef of any fat and cut it into ½-inch cubes. Stir the beef into the vegetable mixture in the slow cooker along with the garlic and caraway seeds. Cover and, stirring occasionally, cook on high for 15 minutes.
2. Reduce the heat of the slow cooker to low. Pour in the beef broth and tomatoes. Cover and cook on low for 8 hours or until the beef is tender and the potatoes are cooked through. Stir the 2 tablespoons of sour cream into the goulash. Taste for seasoning and add salt, pepper, and additional paprika if needed. Serve with additional sour cream on the side, and over prepared spaetzle or egg noodles if desired.

Supplemental Recipe: Cucumber Salad

Thinly slice 2 cucumbers; put slices in a bowl and sprinkle with salt. Let rest for 30 minutes. Drain off the excess moisture and add a small, thinly sliced onion; 1 or 2 tablespoons white wine, or cider vinegar; ¼ cup heavy or sour cream; 2 teaspoons sugar; ⅛ teaspoon sweet paprika; a pinch of dried or fresh dill; and freshly ground black pepper, to taste. Mix well, cover, and refrigerate until ready to serve.