I wish I could capture the smell of the goulash simmering in my kitchen. All I can say is that I wanted you to have this recipe while you still had the chance to make it. It smells that good! Bay leaves, a touch of sweetness from the sugar, the tartness of , all combined with good beef chuck, cooking for hours.
The only tricky part was the thickening, so after putting a call in to Anna’s cell, she appeared at the door to rescue me. She mixed the flour and water and just added 1 tbsp of the mixture to the pot and it thickened perfectly. No lumps in sight.
3 pounds chuck, cut into stew size pieces
salt and pepper to tastet
2 tbsp paprika
1 large onion, diced
2 6 oz. cans of tomato paste
1/2 cup sugar
2 tbsp flour mixed with 1/4 cup cold water
Oil as needed
Season beef with salt, pepper and paprika. In a large pot, sauté chuck in 2 -3 Tbsp oil till browned. Do in batches if necessary. Meanwhile take a frying pan and sauté chopped onion in about 3 Tbsp oil till golden brown. Add onions to browned beef. Empty both cans of tomato paste in to the frying pan, mix in sugar, and stir for about five minutes. Add to beef pot. Cover beef with water by about 1/2 inch. Add bay leaves and peppercorns, gently stir and cover pot. Bring to a boil and then lower to a simmer for about 3 hours. About 30 minutes before beef is ready, in a small bowl, stir flour and water till smooth and well mixed. Take a tablespoon of mixture and add to stew. Stir in and allow to thicken. Use more if needed, depending on how thick you like your stew. I only used 1 tablespoon. Serve over noodles or Koptkas.