Ingredients:
2 lbs. chuck or round steak
1 large onion, chopped
Beef stock (May use Bouillon cubes or granules)
Red wine (optional)
Flour for dredging
2 Tbs. Paprika (may use more if desired)
Salt
Pepper
3 - 4 Bay leaves (optional)
1 tablespoon caraway seeds (optional)
4 Tbs. Oil or other fat
Slurry:
1 cup water
1 / 2 cup flour
printer friendly Metric Conversion Chart
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La Crueset Dutch Ovens
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Directions:
It is important to use good paprika. I like the Hungarian Paprika because it is the most flavorful that I have found. There are others I am sure, but make sure it is fairly fresh and not been sitting in your cupboard for several years. |
I like to toss the chunks of Beef with the paprika just like the Hungarian cowboys use to do when they traveled to preserve it. You can use a mix of flour and paprika if you want, but I just used the paprika here. I also blend in the salt here. |
Get the onion and beef ready |
Add the oil to the crockpot, preheat to high add the meat and brown.
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This may take 30 minutes, so stir it every once in a while. uncover after 15 minutes or so , and the excess moisture will evaporate. |
When the meat is browned add the onions, caraway seed and bay leaf
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Add the stock and the red wine if you want.
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Cover and simmer the Goulash for 4 to 8 hours depending on which heat selection that you use. The meat should be tender enough to easily cut with a fork.
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At this point if you want to thicken the Goulash mix a slurry of 1 cup water and 1 / 2 cup flour till smooth. mix while pouring in a steady stream, only enough to slightly thicken. |
Cook the Goulash for another 20 minutes, to cook the flour and thicken completely. That is why we only slightly thicken as it will continue to thicken for a while as it cooks. You can always add a bit more water or stock to thin.
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Here I added more paprika. This was a nice bright red Spanish paprika , it gave this batch more flavor and a bold reddish color. |
You can serve the Goulash with noodles, dumplings or even mashed potatoes. Here I made Schupfnudeln |
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Dutch Oven Review
Enameled Cast Iron Dutch Ovens
Why should you buy an expensive cast iron dutch oven that
has been enameled?
The biggest purpose of the enamel in my estimation is that it won't react
to acidic foods, so it won't discolor them. You can also marinate in them, they won't rust on you.
What to Look For in an Enameled Dutch Oven?
The go to name for enameled Dutch ovens is of course Le Creuset.
It seems ridiculously expensive. WHY so much.
Well in reading it seems like their enamel is a higher quality than the cheaper ones. zz
Le Creuset is a 100 year old company in France, using the highest quality techniques
in making cast iron and enameling techniques. It is meant to last generations
and has a limited warranty against chipping of the porcelain.
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Le Creuset
Signature Line
Oval 8 qt
Cast Iron
Dutch Oven
Oyster Color |
 
Le Creuset
Signature Line
7.5 qt
Cast Iron Dutch Oven
"Cerise" (their signature color)
|
 
Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red
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Shop Amazon
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Cast Iron Skillets
I adore cooking on cast iron. Especially the cast iron handed down by my relatives.
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Legend Cast Iron is a great brand
 
This is a 7 quart Dutch Oven,
that is lightly pre seasoned and
good for making a great stew, braising, frying,
on electric, gas or induction stove.
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