Beef Goulash

by Rachael Ray Show Staff 9:00 AM, December 9, 2015

Aired December 9, 2015

Serves 4-6

2 1/2 pounds trimmed beef chuck, cut into 2-inch cubes
Kosher salt and black pepper
1 cup all-purpose flour
2 to 3 tablespoons canola or olive oil
1 large onion, quartered and sliced
4 large cloves garlic. sliced
About 1/4 cup (4 scant palmfuls) Hungarian sweet paprika
1 teaspoon (1/3 palmful) caraway seed
1 teaspoon cumin seed
1 quart beef stock
2 carrots, thickly sliced on a bias
1 large or 2 medium parsnips, thickly sliced on a bias
2 ribs celery with leafy tops, thickly sliced on a bias
1 14-ounce can diced tomatoes
1 large cubanelle pepper (mild frying pepper), seeded and chopped
4 potatoes peeled, cut into 1 1/2-inch cubes
1/4 cup chopped parsley, chives and dill combined
Crème fraîche, to pass at table


Preheat oven to 325°F. Bring meat to room temperature and season with salt and pepper. Dredge the beef in the flour. 
Heat a large Dutch oven to medium-high heat and add oil, 2 turns of the pan. When oil smokes, add meat in batches and brown evenly; remove to plate. Add onions and garlic, and stir 5 minutes. Add paprika, caraway seed, cumin, salt and pepper. Stir to toast the spices a minute. Add stock, bring to low boil, then add carrots, parsnips and celery. Slide beef back into pot and transfer to oven for 2 hours.
Stir in tomatoes, peppers and onions, and return to oven to cook 25-30 minutes more.  Remove goulash from oven and stir in herbs. Pass with crème fraîche at the table for topping.


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