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Tuesday, November 30, 2010

Sizzle Goulash (a.k.a. Red Stew of Courage)

More from the Indoor Cooking installments.  This deep red, paprika-infused Hungarian-style stew will keep you warm for the impending onslaught of winter.  If only we remembered to take photos of it when we cooked it.  Oops.  Well, we want you to have the recipe anyway.


One beef round roast, approx 4 lbs (leave on a small bit of fat)
Two average red onions
Approx 2 cups chopped red cabbage
One diced red bell pepper
One minced small red chili (optional)
4 cloves sliced garlic
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp black pepper
1 tsp salt
1 tsp caraway seeds
1.5 tsp red wine vinegar
2 tbsp olive oil


1. Bring a dutch-oven style pot slightly above medium, and add olive oil and onions, plus a pinch of salt.  Add sliced garlic, and simmer until onions just start to become translucent.

2. Take pot off the heat, THEN add sweet and smoked paprika to the onions.  Stir it all up, then add cabbage, bell pepper, and chili pepper.  (removing from heat this way will prevent paprika from burning)

3. Add caraway seeds, pepper, red wine vinegar, and salt.  Stir up.

4. Place beef roast in center, tossing around to allow some of the spices and veggies to coat it for a few minutes.

5. Reduce heat to a low simmer, cover with a lid, and let it stew away for about 4 hours.  The juices from the beef and veggies will exhude, so there should be no need to add extra liquid.  Every once in a while, flip the beef roast over.

6. Once the beef becomes tender enough that you can tear it into pieces with just a fork and a butterknife... do that.  Mix it all up.  If you DO wish to add more liquid, you can put a splash of chicken stock or a splash of beer in there (avoid porter stout, stick with lighter malt beer).

Serve over German-style spaetzle noodles, or couscous, or macaroni.  If you like, you can top it with a bit of sour cream and chopped chives too.  Enjoy with a Belgian dubbel or equally decadent beer.

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