It’s strange how history influences what we eat, or where a certain dish is eaten. Just like pizza went wherever Italians went, you can find Goulash wherever the Austrian-Hungarian empire went and then some. Originally coming from Hungary it was quickly adapted throughout. It can be made cheaply and without much attention. The German speaking military calls their field kitchen goulash canons, because its properties are great to make goulash.
I grew up with goulash and it was part of my diet for many years since it’s been offered regularly in company restaurants, or as goulash soup in bars as typical bar food. This recipe uses the crock pot which is great to get the meat tender, once it’s been seared and browned a pan.
- 1 pound beef, diced for stew
- 2 peppers, red preferred, but any color is fine
- 1 large onion
- 2 cans (14oz) of diced tomatoes
- 3 table spoons of extra sweet paprika
- 2 table spoons regular paprika
- salt and pepper to taste
- ½ tea spoon caraway seeds
- 1 cup of water or red wine
- olive oil
- 3-5 cloves garlic
- Heat up the crock pot on high.
- Dice the onion and the peppers.
- I prefer to slice the garlic here, but using the garlic press is fine as well
- Brown the beef in a pan.
- Drain the fat and leave some to saute the onions in.
- Transfer the beef into the crock pot
- Saute the onions and the garlic in the same pan.
- Add them into the crock pot.
- Add diced peppers and 2 cans of diced tomatoes.
- Add the spices.
- Add some water and mix thoroughly
- Once the mixture is boiling (takes 1 hour or so), set the pot to low heat.
- Cook for 5 more hours and stir occasionally
- Serve with boiled potatoes or noodles and a green salad