Hungarian Goulash:

I was in my new favorite wine store this week in Westford Mass, which truly is a mecca of great selections from around the world. As fate would have it, there was a single bottle of Bull’s Blood Egri Bikavér wine (produced in Eger, Hungary), and instantly brought back memories of a Hungarian restaurant in Cambridge, and was the catalyst to write this recipe. There are as many variations on goulash as there are pasta dishes in the world. For this dish I went with a traditional base and a few twists. Starting with a beautiful cut of beef chuck roast, trimmed, and large pieces seared, then cubed and dredged in flour for both added texture as well as to thicken the stew. The Hungarian Paprika was of course the true star and secret ingredient, alongside the other aromatic spices and herbs. But with a healthy helping of the Bull’s Blood wine that fortified the base, and the addition of a large piece of parmesan reggiano rind offered an unmistakable silkiness, and then a touch of cider vinegar to the finish. Needless to say, every bite was over the top delicious and pared well with a glass, or two, of the Bull’s Blood Egri Bikavér wine.

SECRET INGREDIENT:  Paprika, and the Bull’s Blood Egri Bikavér wine

TIP: Remember to under cook beef when searing, and the slow cooking will keep it tender.

Hungarian Goulash

• Boneless Beef Chuck Roast (1 ½ lb whole, sliced into 1 ½ in large slices)
• Salt & fresh ground pepper
• Flour (1/2 cup)
• Extra-virgin olive oil (2 Tbl, divided)
• Onion (1, chopped)
• Garlic (2 cloves, minced)
• Carrots (4, chopped)
• Hungarian Paprika (2+ Tbl)
• Caraway seeds (1/2 tsp)
• Dried oregano (1 tsp)
• Cumin (1 tsp)
• Tomato paste (1 Tbl)
• Red Wine (1 cup)
• Diced tomatoes (1 24 oz can, low sodium)
• Beef Stock (4 cups)
• Parmesan Reggiano Rind (1)
• Thyme sprigs (4 large)
• Cider Vinegar (1 Tbl)
• Egg Noodles (1/2 lb)
• Butter (2 Tbl)
• Parsley (1/4 cup chopped)

1. Season beef with salt and pepper and a sprinkle of paprika on all sides.
2. In a large pot over high heat, warm one tablespoon oil and sear beef to brown one minute per side. Remove from pan and let rest 5 minutes. Cube into large pieces (beef should be very rare) and then dredge in flour.
3. In same pot over medium-high heat, warm one tablespoon of oil and sauté onion, garlic, and carrots. Add spices and cook for 1 minute. Stir in beef, adding more oil if necessary, and cook for 1 minute. Add tomato paste and cook for 1 minute.
4. Add wine and bring to a boil. Add diced tomatoes, parmesan rind, and stock and bring to a boil. Then reduce heat, cover and cook on low heat for 1 hour.
5. Remove from heat, discard parmesan rind and thyme sprigs, and stir in vinegar.
6. Serve over buttered egg noodles with parsley.