Eosinophilic Esophagitis Friendly Hungarian Goulash with Paprika
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(15)
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Learn more →Ingredients
6 servings
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp lard oil or neutral oil
- 2 large yellow onions, finely diced (about 3 cups)
- 4 garlic cloves, minced
- ¼ cup sweet hungarian paprika
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 1 cup dry white wine
- 3 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 2 roasted red bell peppers, sliced (from a jar or freshly roasted)
- 1 tsp smoked paprika
For serving
- ¼ cup sour cream, for serving (optional)
Can be omittedsour cream
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
- 2
Heat the lard in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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