We spent some time in northern Arizona in a cabin this past week, and I wanted to make a dish that was delicious and warming. When I ran across this Goulash recipe from Smitten Kitchen I knew I wanted to try it.
I loved this recipe, and the chunks of meat got all tender from the long simmer time. If I had been at home with all my spices and seasonings, I probably would have added a dash of hot sauce of some sort. Otherwise it was perfect just the way it was.
Make and enjoy!
Makes about 16 cups, serving 125 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup)
1 teaspoon salt
2 red bell peppers, chopped fine
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
*this is a giant recipe...I halved it and it fed 6 just fine
*I used half beer and half water, so it turned out a little more "soupy"
Before we took off for the mountains I was looking for a quick and easy dinner to make and decided on this CPK copycat for Thai Chicken Pizza.
Honestly I can't find the exact recipe I used (helpful, I know), but there are dozens out there. I bought a premade whole wheat crust from Trader Joe's to save time. It was good at first, but I'm not 100% sure I like Thai food, and the peanut butter flavor got a bit overwhelming.
Also before we left, I had the opportunity to try these wonderful little sandwich croissants made by Thomas.
I'd like to say I did something clever with them like made a breakfast sandwich or fill them with a beautiful chicken salad, but no. They were tasty and we just shoved them in our mouths. Maybe next time I'll be more patient and do something fun with them. I would definitely buy them if I saw them at the store.