Recipe

Beef Goulash

Accompanying Newsletter: Build Your Energy & Health

You don’t have to be Hungarian to appreciate the rich aroma and flavor of goulash.  It is paprika, never tomatoes, that gives its hallmark scarlet color and flavor. Yes, the amount of paprika seems inordinate, but if you use less, expect a less wonderful result. For economy and freshness, I buy paprika from a market that has a rapid turnover of bulk herbs. If you buy paprika in those little bottles, you’re paying more for the jar than the spice.

This no-fuss stew requires a long simmer—but that’s what transforms inexpensive stew meat into tender morsels. If you’re in a rush, by pass the browning stage. Put it in a slow-cooker, and let it simmer overnight or all day.

Serves 4-6

2  pounds stew beef, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
4  medium-size yellow or red potatoes
2 carrots or turnips or one daikon, chopped
1 large onion, diced
6 cloves garlic, peeled and minced
4 cups water
1/2 cup Hungarian paprika, sweet
2 teaspoons sea salt
1/4 cup chopped parsley or cilantro

Brown beef in oil (optional). Place beef in a slow cooker. Add potatoes, carrots, onion, garlic, water, paprika and salt.  Cover, put on low and simmer for 2 to 3 hours (or 8 to 10 hours in a slow-cooker).

Skim off and discard any brown foam or excess paprika-colored fat. Adjust seasoning. Garnish with parsley and serve.

Variation: Substitute buffalo or lamb for the beef.

May you be well nourished,

Rebecca Wood