Recently I was in Sea Ranch, CA with some friends and one of them made a version of this dish for dinner one night while we were there. It was delicious and a great reminder of a warming winter comfort food! The beef becomes fall apart tender and it can easily be served over a whole grain or potatoes, pasta or other starch. This recipe is commonly made in parts of Europe such as Poland, Germany, and Hungary. It’s wonderful on cold winter days.
Recipe serves 6 – 8 people. This recipe freezes really well.
- 3 lbs stewing beef cubed
- 1/3 cup olive oil
- 1 red onion
- 1 yellow onion
- 2 Tbsp paprika (Hungarian sweet)
- 3-4 cloves
- 1 tsp each oregano, thyme, caraway seeds
- 3 bay leaves
- salt and pepper to taste
- 1 large carrot
- 2 – 3 celery stalks
- ½ bunch parsley
- 2 – 3 Tbsp. corn starch
- 2 – 3 large potatoes, optional
- Sauté onions in oil until translucent.
- Add beef cubes, sear each side.
- Add spices and squeeze in the garlic. Cook for another 1-2 minutes.
- Add enough water to cover the meat.
- Cook for 1½ -2 hours.
- Then add diced carrot, chopped celery stalks, ½ bunch of parsley, chopped finely and potatoes if adding them.
- Cook for another ½ hour.
- Mix corn starch with ~¼ cup cold water. While stew is still cooking add corn starch mixture to the goulash and stir until it thickens.
- Season to taste with salt and pepper.