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Recipe: Slow-Cooked Hungarian Goulash

Known as gulyás in Hungary, this stew seasoned with paprika, caraway seeds, and a hint of lemon is a tasty tradition. Served with buttered egg noodles and topped with sour cream, it's a great reward to have waiting for you in your Crock Pot at the end of a long day.

Ingredients

Serves
6
  • Grated zest and juice of 1 lemon
  • 1 teaspoon dried Herbes de Provence
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1 1/2 pounds pork, beef or veal stew meat
  • 5 tablespoons all-purpose flour, divided
  • 1/4 cup vegetable oil
  • 2 cups chopped onions (about 4 medium onions)
  • 3 cloves garlic, minced
  • 2 tablespoons Hungarian paprika
  • 1/2 cup dry white wine
  • 1 3/4 cups More Than Gourmet Ready-to-Use Chicken Stock (or use 3/4 ounce Fond de Poulet Gold® dissolved in 1 3/4 cups hot water)
  • 1/3 cup cold water
  • Salt and pepper to taste
  • 1 pound egg noodles, cooked and buttered
  • 1/2 cup sour cream

Methods/steps

  1. Combine the lemon zest, Herbes de Provence, caraway seeds, and bay leaves on a 6-inch cheesecloth square, fold it, and tie it with kitchen twine to make a "sachet." (Reserve the lemon juice.)
  2. Coat the meat with about 2 tablespoons of the flour; pat off the excess. Warm the oil in large skillet over medium-high heat.  When the oil and the pan are very hot, add the meat and cook to brown all sides, 7 to 10 minutes. Transfer the meat to a 6- to 8-quart slow cooker.
  3. Discard all but 1 tablespoon of drippings from the skillet, and reduce the heat to medium.  Add the onions and cook for 7 to 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute.  Stir in the paprika and cook for a minute more.
  4. Add the wine, stirring to loosen browned bits from the pan.  Simmer 1 to 2 minutes, until the liquid has almost completely evaporated.  Add the stock and bring the mixture back to a simmer.
  5. Pour the contents of the skillet over the meat in the slow cooker and add the sachet.  Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours. Near the end of cooking time, remove the lid, skim the fat from surface of the stew, and discard it. Remove and discard the sachet.
  6. Whisk the remaining 3 tablespoons of flour into the water until smooth and stir the mixture into the goulash.  Simmer the stew on high heat, stirring, about 5 minutes.  Season to taste with salt and pepper and finish with a little lemon juice.  Serve the goulash ladled over buttered egg noodles with a dollop of sour cream.

Additional Tips

Wine Pairing: Zinfandel or Merlot.

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