It was a very blustery day. The temperature was dropping and the chilly wind felt as though it blew right through to the bone. It took only a few moments outside before thoughts of a warm blanket and a hot bowl of stew began filling my head. I knew right then and there it was time to get out my big Dutch oven and start on a batch of Beef Goulash.
The sizzle of bacon is the first sign of a great stew. Browning meat in the glorious rendered fat adds the most incredible flavor. It’s followed by aromatics of onion, garlic, toasted ground caraway, and the warming flavor of paprika. Then wine, broth, red peppers, and tomatoes join the pot to simmer for a while. Potatoes are added and cooked until tender. A final addition of sour cream comes right before being served up in big bowls. It’s pure comfort food at its finest. Then you could always follow up the meal with luscious dessert of Hot Fudge Pudding Cake.
Beef Goulash does take some time to make. I looked out the window a few times and saw strong cold winds blowing through the trees. I thought about those who may not have a nice warm home or the ability to stand cook a stew. Elderly or those weak from illness may not have the stamina to make it from start to finish. This recipe for Beef Goulash makes a big batch and it freezes and re-heats wonderfully. It’s hearty and warms someone up from the inside out.
The holiday season is a time of giving comfort. Sunday Supper is proud to partner with Gallo Family Vineyards sharing comforting recipes and wine pairings. You can make a meal for your family, friends, or to take to someone in need. Serve it with Gallo’s Cabernet Saugivnon or Pinot Grigio. There is a $1 off coupon or rebate available (depending on your area). Remember the corks are valuable! Gallo Family Vineyards will help feed needy families by donating $1 to Meals on Wheels (up to $50,000) for every one of their corks you send to them via mail or photo. For information click here: Every Cork Counts.
- 1 tablespoon caraway seeds
- 4 slices bacon, chopped
- 3 pounds boneless beef shoulder roast, trimmed and cut into 1-inch cubes
- 1 tablespoon kosher salt, divided
- 1 teaspoon fresh ground black pepper
- ¼ cup all-purpose flour
- 2 to 4 tablespoons olive oil (as needed)
- 2 cups chopped onion (about 2 medium onions)
- 3 garlic cloves, minced
- 3 tablespoons paprika (not smoked, Hungarian sweet recommended)
- ⅓ cup diced roasted red bell peppers
- 2 tablespoons red wine vinegar
- 2½ cups chopped tomatoes (canned)
- 4½ cups low-sodium beef broth
- 1 cup dry red wine
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- ¾ cup sour cream
- Chopped fresh flat-leaf parsley for garnish
- Toast the caraway seeds in a dry skillet over medium-high heat, about 2 to 3 minutes. Let cool to room temperature. Finely grind the seeds using a spice grinder or mortar and pestle.
- Brown the bacon pieces in a large (7 to 8-quart) Dutch oven or soup pot over medium-high. Transfer the cooked pieces to a plate using a slotted spoon. Crumble bacon after it has cooled.
- Sprinkle the beef with 1 teaspoon salt, pepper, and flour. Toss to coat beef cubes on all sides.
- Working in batches, add the beef to the pot and brown on all sides in the bacon fat over medium-high heat. Do not brown the beef all at once. Transfer browned beef to a plate. Add olive oil to the pot, 1 tablespoon at a time between batches if needed.
- Reduce heat to medium and add onions. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic, stir, and cook until fragrant, about 1 minute.
- Add ground caraway seeds, paprika, and roasted red bell peppers. Stir to combine and cook for 3 minutes.
- Add remaining salt, vinegar, tomatoes, broth, wine, and browned beef. Stir to combine.
- Bring to a boil then reduce heat to a simmer. Cover and cook for 1½ hours, stirring occasionally.
- Add potatoes and cooked bacon pieces. Stir to combine. Bring to a boil then reduce heat to a simmer. Partially cover and cook until potatoes are tender, about 30 to 45 minutes.
- Stir in sour cream. Garnish with chopped parsley when serving if desired.
Are you searching for comfort food recipes? Take a look at these recipes by Sunday Supper contributors featuring or paired with Gallo Family Vineyards wines:
Comforting Appetizers and Beverages:
- Acorn Squash Cheese Spread with Spinach and Artichokes by Ruffles & Truffles
- Pomegranate Mulled Wine by The Messy Baker
Comforting Entrees, Soups, and Stews:
- Beef and Mushroom Pot Pie by Bobbi’s Kozy Kitchen
- Beef Goulash by Magnolia Days
- Beef Stew with Puff Pastry by Peanut Butter and Peppers
- Cheesy French Onion Soup by Life Tastes Good
- Chicken and Corn Chowder by The Girl In the Little Red Kitchen
- Chicken Parmesan Panini by Casa de Crews
- Classic Swiss Fondue by Kudos Kitchen by Renee
- French Onion Soup au Gratin Stuffed Meatloaf by Cupcakes & Kale Chips
- Johnny Marzetti by NeighborFood
- Roasted Brussels Sprouts Flatbread by Family Foodie
- White Wine Cream Sauce Poached Shrimp by A Mama, Baby & Shar-pei in the Kitchen
Comforting Side Dishes:
- Brussels Sprouts with Bacon, Parmesan and Dates by Shockingly Delicious
- Stuffed Acorn Squash by Jelly Toast
Comforting Brunch, Desserts, and Sweets:
- Baked Pumpkin French Toast by Alida’s Kitchen
- Cheesecake Bites with Red Wine Chocolate Sauce by Momma’s Meals
- Dark Chocolate Red Wine Cake with Red Wine Raspberry Sauce by Daily Dish Recipes
- Gooey Autumn Spice Brownie Cups by Desserts Required
- Pear Streusel Coffee Cake by That Skinny Chick Can Bake
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.