Wine Authorities’ Goulash Recipe a Durham -Austrian variation

Serves 8 happy bowls or 6 heaping bowls

Ingredients: 3 pounds bottom round beef Oil for searing and sautéing 3 pounds julienned yellow onions 6 cloves garlic, finely minced 4 Tablespoons tomato paste (a 6 oz. can is about 6 T.) 2 teaspoons dried marjoram 1 Tablespoon caraway seeds 3 Tablespoons Hungarian paprika 2 teaspoons lemon zest (on medium-large lemon will do) 2 Tablespoons lemon juice (juice aforementioned lemon) 2 bay leaves 32 ounces chicken broth (and a little extra if Goulash gets too thick) Kosher salt to taste Black pepper to taste 1 cup small diced red bell pepper for garnish

Procedure: Crush the marjoram, caraway seeds and paprika together. This is a great time to break out the mortar and pestle you have been itching to use. Set aside. Trim bottom round of fat and sinew. Cut into approximately 1 inch cubes. Pat the meat dry with paper towels. Heat a couple of tablespoons of oil in a large sauté pan. When the oil is very hot, add the meat and sear on all sides for about 5 minutes. Do not crowd the pan. Sear the cubes in 2 or 3 batches depending on the size of your pan. Keep the burner on high for a good sear. Reserve the meat when seared. In a large soup pot, sweat the onions and garlic with a little oil. Continue on medium high heat until the onions are very translucent and starting to break down, add tomato paste and stir for a few minutes on high heat. Add the crushed spice mixture. Stir constantly for 30 seconds and do not let the paprika burn. Add the lemon zest, bay leaves, lemon juice and chicken stock. Add the seared meat. Begin to simmer on low, covered for 2 hours. Remove the lid, and let the stock evaporate down and add more as needed to keep the meat covered. Don’t let the onions burn on the bottom. Simmer until the meat is fork tender. Goulash is best when made a day or two ahead and reheated for dinner. Final liquid should be thicker than a regular stock from the cooking down and reducing. Season with salt and pepper to taste. Garnish goulash with a sprinkle of diced red pepper at service.

Served with rye bread slices, spätzle, or traditional semmel knoedle (bread dumpling).

History Note: The word Gulash comes from the Hungarian word Gulya, which means a herd of cows - in the beginning of the 19th century the dish came to Vienna and now is a very traditional Viennese main course. In Hungary it is served as a soup with diced potatoes.

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