Authentic Hungarian Goulash Recipe: A Hearty Beef Stew

INGREDIENTS

2 pounds beef top sirloin steaks, 1/2 inch thick 1/4 cup vegetable oil 1 medium onion, chopped 1 cup sliced mushrooms 2 teaspoons paprika 1/2 cup beef broth 1/2 teaspoon caraway seeds Salt and black pepper to taste 2 tablespoons all-purpose flour 1 cup sour cream Hot buttered noodles (optional) Chopped fresh parsley for garnish

PREPARATION:

1. Trim fat from beef. Cut steaks into 1/2-inch pieces. Set aside. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion and mushrooms in oil until onion is soft. Stir in paprika. Remove with slotted spoon; set aside.
2. Brown half of beef in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef, onion and mushrooms to Dutch oven. Stir in broth, caraway seeds, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until beef is fork-tender.
3. Whisk flour into sour cream in small bowl. Whisk into stew. Stir until slightly thickened. Do not boil. Serve over noodles. Garnish with parsley.

This recipe appears in: European