Goulash Stew

Serves 8

Ingredients

Scale: 1x
  • 2 pound Beef (stew, cut into 1-in. cube)
  • 3 medium Onion (sliced thin)
  • 7 medium Potato (cubed)
  • 3 tablespoon Oil
  • 3 tablespoon Paprika (Hungarian)
  • ¼ teaspoon Cayenne pepper

Instructions

  1. Heat a large skillet over high heat, add 1 TB. vegetable oil, swirl to coat. When the oil is good and hot, add onions, cook until lightly browned, about 5 minutes, stirring often. Remove onions to a DO.
  2. Add another TB. of oil. When hot, add half of the beef. It is important not to crowd the pieces, so the browning is best done in two batches. Brown beef for about 5 minutes (it doesn’t have to be dark brown on all sides), add half the Paprika, stir to coat beef and somewhat fry the paprika for about one minute. Remove beef to DO, scraping up paprika bits.
  3. Heat the final TB. of oil, when hot, add the second batch of beef, brown , add the rest of the Paprika and the cayenne, fry an extra minute, remove to DO.
  4. Add 8-10 cups of water to the soup pot. Make sure to pour 1 cup into the used skillet, scrape up the browned bits, and pour into the DO.
  5. Add the bay leaves at this point bring the soup to a simmer, and simmer for one hour.
  6. Peel and cut potatoes, add to soup along with salt, which this soup, frankly, needs a fair amount of. Start with 1 TB. but taste before serving and adjust if necessary.
  7. Raise the heat to medium (soup should not quite boil) and cook for another 45 minutes.
  8. Yield: 12 good-sized bowls.
  9. Use 15 briqs on top and 9 below for this.
Stew Baked