Name: Roasted Pepper Goulash
Yield: 4 portions
Ingredients: Freshly ground black pepper, to taste; 1 teaspoon coarse (kosher) salt; 2 roasted red bell peppers; 1 roasted yellow bell pepper; ½ cup crème fraîche; 2 cups homemade beef stock or canned broth; 2 teaspoons paprika; ¼ cup tomato purée; 2 teaspoons caraway seeds; 2 tablespoons olive oil; 1½ pounds boneless beef chuck, cut into 1½-inch chunks; 1 cup Chopped onion; 3 fresh cherry peppers, cored, seeded, and minced; 1 tablespoon chopped garlic

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Red and yellow roasted peppers give this goulash a rich, deep flavor, and caraway seeds add the fresh nuttiness that Hungarians adore. We like it served over noodles tossed with butter and more caraway.

Ingredients

2 tablespoons olive oil
1½ pounds boneless beef chuck, cut into 1½-inch chunks
1

Method

Heat the oil in a flameproof casserole or dutch oven. Brown the beef over medium-high heat in batches if necessary. Using a slotted spoon, transfer the beef to a bowl and set aside.
Add the onion, cherry peppers, garlic, caraway, and paprika to the casserole. Cook over low heat, stirring, until just tender, 10 minutes.
Return the meat to the casserole

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Ingredients

Method

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