-
-
My review
Anna's Amazing Goulash
Anna
"I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 537Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
- Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
- Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
- Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2326 Ratings
-
-
-
-
-
Most helpful positive review
10/21/2001
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the t...
Most helpful critical review
8/15/2011
Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon, caraway and paprika....
Most helpful
Most positive
Least positive
Newest
10/21/2001
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the t...
3/5/2001
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The ...
11/21/2001
This is a wonderful soup/stew. It does take some time, but is worth every minute. I doubled the recipe which allowed for plenty to freeze for future quick meals. Everyone loved this and it wi...
1/12/2011
An amazing dish! You won't find a heartier and more flavorful dinner on a cold winter day. We left out the lamb as I'm not a fan by any stretch but you won't miss it. There so many delicious ...
10/26/2001
This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow cooker to cook the stew until the meat was tender, then put on the stove in a larger pot for addition...
10/25/2004
This recipe was OUTSTANDING!!! I made this for friends and they were raving on how good it was. I only made a few slight changes: Instead of adding water, which would have been too much liquid, ...
1/3/2003
What a great stew! My husband went ape over it. He ate it for lunch and dinner all week. The third day was the best. The flavors blended so well! I didn't have stewing pork, so I used thick b...
8/15/2011
Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon, caraway and paprika....
3/30/2008
Anna, This recipe is a great base and allows for many variations! Good Job! To readers, absolutely try as is - but then experiment. I use double the tomat's. I do not use the beef broth bc I en...