Start with 2-1/2 to 3 pounds of boneless chuck roast. Wash the meat under cold water and pat dry with a paper towel.
I realized my knife was dull, so Larry sharpened them. What a difference! Much easier to slice. You need a good, sharp knife. Cut the meat into cubes.
Cut up the onion and green pepper. Pat the beef cubes dry with a paper towel. Very important so that the meat will brown nicely.
I'm using Crisco because that's what my mother used. You could use vegetable oil, but not olive oil. I'm also using my feisty red Le Creuset Dutch oven. Very "Julie and Julia". A cast iron pot works well too.
Add the meat to the hot oil and let it brown for about 5 minutes without stirring. Then add the vegetables. Add salt, pepper and paprika and give it a good stir.
Let the meat brown.
This will take about 20 minutes. This is a very important step to ensure brown meat and great flavor.
Don't be impatient. Wait until all the accumulated liquid has evaporated.
Then the meat will begin to brown nicely. Brown another 5 minutes, stirring occasionally.
Add the 4 C of water, stirring up the browned bits on the bottom. Crumble in the 2 beef bullion cubes.
Bring to a boil.
Mix the slurry in a jar. Slurry:a mixture of flour and water used to thicken gravy and sauces.
1/2 C flour and 1 C water shaken in a jar.
Stir the slurry into the simmering broth.
Bring to a boil, stir until thickened, about 2 minutes.
Add the red pepper flakes, becase goulash needs a little kick.
Reduce heat to simmer. Cover and let cook for 2-1/2 hours. It will make your house smell wonderful!
I know, cute red pot right?
Look at all that great gravy! Serve it up on a bed of noodles. Have a spoon handy to get lots of gravy with each bite. You can also serve it the authentic German way with potato dumplings or spaetzle and red cabbage as my mother often did.
You can copy and paste the picture and condensed recipe below.
2-1/2 to 3 pound beef chuck roast
1/4 C shortening
1-1/2 t salt
1 t pepper
1 t paprika
1/2 t red pepper flakes
1 large onion, chopped
1 small green pepper, cut-up
4 C water
2 beef bouillon cubes
slurry: 1/2 C flour & 1 C water
Heat the shortening in a heavy 5 qt Dutch oven style pot. Dry the beef well with a paper towel.
Add the beef and let brown for about five minutes. Add the onion, green pepper, salt and pepper. Brown well until all the moisture evaporates, about 20 minutes. Sprinkle with paprika. Give it a good stir. Add the 4 cups of water, stirring to loosen up the browned bits on the bottom. Bring to a boil. Stir in the slurry and bring to a boil again, stirring until thickened. Add the red pepper flakes, stir. Cover and reduce the heat to low and let simmer for 2-1/2 hours until the beef is fork tender.
Katie Jaeger at 91Every time I make this it's an "I Remember Mama" moment.
Links: Foodie Friday