UNITS
SCALE
INGREDIENTS
BEEF AND BACON
- ⅓ lb Bacon, thinly sliced, chopped
- 2 ½ lbs Beef chuck , boneless, cut into 3 cm / 1 ½” pieces
- To taste Salt
- To taste Black pepper, freshly ground
GOULASH
- ¼ cup Water
- 2 medium Yellow onion , chopped
- ¼ cup Paprika, sweet
- 1 tbsp Tomato paste
- ½ tsp Caraway seed
- 7 cups Water
- 1 tbsp Apple cider vinegar
- 1 ½ lbs Potato, preferably Yukon Gold, cubed
- 1 medium Bell pepper, green, chopped
- 1 tbsp Apple cider vinegar
- To taste Salt
- To taste Black pepper, freshly ground
GARNISH
- For garnish Sour cream
METHOD
- In a large Dutch oven or large pot, cook bacon over medium heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pan.
- Season beef with salt and black pepper. In batches, add beef to pot, and cook in bacon fat over medium-high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer beef to plate with bacon.
- Add water and onions to pot. Cook, stirring and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes. Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute.
- Add water and apple cider vinegar; return the meat and any accumulated juices to the pot. Bring the goulash to a boil, cover partially, and simmer over low heat for 1½ hours.
- Add potatoes and bell pepper to pot, and simmer, over low heat until beef is tender and sauce is slightly thickened, about 1 hour.
- Stir in apple cider vinegar. Season with salt and black pepper. Serve with a dollop of sour cream.
NOTES
- Rye bread makes a great accompaniment
- If desired, add 2 tsp of fish sauce in Step 6
- Alternatively, you can substitute pancetta for bacon
