Hungarian Beef Stew | America's Test Kitchen

Name: Hungarian Beef Stew | America's Test Kitchen
Total time: 240 min
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note); Salt; 1/3 cup sweet paprika (see note); 1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup); 2 tablespoons tomato paste; 3 teaspoons white vinegar; 2 tablespoons vegetable oil; 4 large onions, diced small (about 6 cups); 4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups); 1 bay leaf; 1 cup beef broth, warmed; 1/4 cup sour cream (optional; see note); ground black pepper

www.americastestkitchen.com

American versions of Hungarian goulash are often overloaded with vegetables and sour cream. Our recipe nods to these versions while trying to get closer to the original.

Keywords

Eastern European & German
Europe
Main Courses
Meat
Stews
Beef

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Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note)
Salt
1/3 cup sweet paprika (see note)
1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions, diced small (about 6 cups)
4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
1 bay leaf
1 cup beef broth, warmed
1/4 cup sour cream (optional; see note)
ground black pepper