4tablespoonssweet paprika(preferably Hungarian; see Note)
1teaspooncaraway seeds (optional)
2tablespoonsall-purpose flour
¼cuptomato paste
1red bell pepper(cored, seeded, and diced into 1-inch pieces)
3poundsstew meat(such as boneless beef chuck eye roast; cut into 1 ½ inch pieces)
3tablespoonswhite or red wine vinegar(divided)
1bay leaf
2cupsbeef broth(preferably less-sodium)
1cupwater
1poundsmall potatoes(halved or 2 medium waxy potatoes, peeled and cut into 1-inch cubes)
Hot cooked egg noodles (to serve; optional)
Sour cream (to serve)
Instructions
Line a plate with paper towels. Place the bacon in a large, heavy pot with a tight-fitting lid, such as a Dutch oven. Cook over medium-high heat, stirring often until browned and crispy, about 5 minutes. Use a slotted spoon to move the bacon to the paper towel-lined plate, leaving the bacon fat in the pan.
Return the pan to medium heat and add the vegetable oil. When the oil is hot, add the onions and sauté for about 5 minutes until softened and just golden. Add the garlic and sauté for another 2 minutes, until the garlic is golden. Add the paprika, caraway seeds (if using), and flour and cook, stirring constantly, for 2 minutes, until it looks kind of like a golden paste; don’t let it brown. Whisk in the tomato paste, and then add the bell pepper, beef, 2 tablespoons vinegar, bay leaf, beef broth, water, and crisped bacon pieces. Season with salt and pepper. Bring to a boil over high heat, then immediately lower the heat to medium and keep the goulash at a simmer, tightly covered, for 2 hours, stirring every 10 to 15 minutes.
Add the potatoes to the stew, stir well, and cover the pot again. Return to a simmer and simmer for another hour, stirring occasionally, until the beef and all of the vegetables are very tender. Stir in the remaining tablespoon vinegar. Taste and adjust seasonings, and serve hot over the egg noodles, if desired. Pass the sour cream on the side.
Notes
You want to use the freshest paprika you can for this recipe since it’s a star ingredient. Please try and get your hands on Hungarian paprika, which is the best of its kind. Some words to look for on the packages are Edes nemes (noble sweet), dolce sladka, uss, dolce, doux, or from Szeged. Do not use hot or smoked paprika in this recipe, which would be overwhelming. And don’t be afraid of including too much paprika!
Don’t let the paprika burn or get too dark in the pan. This will cause it to become bitter. You just want the roux or paste to become golden in color.
Use a Dutch oven or heavy pot with a tight-fitting lid. There is a minimal amount of braising liquid in this dish, so you want a heavy pot with a tight seal so that the meat braises and turns very tender.
Use waxy potatoes if possible. Baking potatoes will start to fall apart in the stew as they get tender, while waxy potatoes will keep their shape as they cook through.