BEEF GOULASH WITH BUTTERED NOODLES

Ingredients

Yield:

Serves 10

• • 2 Tbsp unsalted butter
  • 2 Tbsp cup olive oil
  • 5 pounds beef chuck, well-trimmed, cut into 1-inch cubes
  • 5 pounds yellow onions, sliced thin
  • 3 Tbsp Hungarian paprika
  • 1 qt beef stock
  • 10 oz diced tomatoes
  • 4 slices bacon, minced in a food processor
  • 1 Tbsp ground caraway seed
  • 4 cloves minced garlic
  • 1 package cooked egg noodles
  • Salt and freshly ground black pepper, to taste

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. 1. Heat some of the butter and olive oil in a large, heavy bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding more butter and oil as needed.
   2. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a Pan while the next batch browns.
   3. Remove the fat used to brown the meat from the pan, and then add the chopped bacon.
   4. Render the bacon until it is crisp then add the onions and garlic.
   5. Reduce heat to low, and cook, stirring occasionally until onions are caramelized, about 15 to 20 minutes. Return meat to pot, and add paprika, Bay leaves, Caraway, and Tomatoes, and stock. Stir well to combine
   6. Cook, covered, over very low heat or in a casserole, or in a 300 degree oven, stirring occasionally.
   7. Cook until meat is tender and the sauce has thickened (about 1 1/2 to 2 hours)
   8. If sauce is too thin after the meat is cooked and tender, combine 2 Tbsp with about 2 cups of the cooking liquid, whisking to combine, and then return to the boiling sauce to thicken
   9. Serve with the cooked egg noodles, a dollop of sour cream, and grated Parmesan.