Beef Goulash

Ingredients:

• 4 slices bacon, chopped
• 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 2 roasted red bell peppers, peeled and sliced
• 3 tablespoons Hungarian sweet paprika
• 2 teaspoons caraway seeds, toasted and ground
• 2 tablespoons red wine vinegar
• 1 (15-ounce) can whole peeled tomatoes, hand crushed
• 6 cups low-sodium beef broth
• 4 russet potatoes, peeled and thickly sliced
• 1/2 cup sour cream
• Chopped flat-leaf parsley, for garnish
  

Preparation:

• Place a large heavy pot over medium heat and add the bacon.
• Fry for about 5 minutes until crisp and remove to a paper towel and reserve.
• Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper.
• While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
• Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant.
• Stir in the vinegar, tomatoes, and broth.
• Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
• Add the potatoes.
• Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender.
• Season with salt and pepper.
• Remove from heat and stir the sour cream into the goulash just before serving.
• Garnish with the chopped parsley.

Prepared: 2011-09-19

Categories: Beef

Makes: 8 servings

Recipe Source: foodnetwork.com