Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz
Goulash is a Hungarian dish typically served with spaetzel. It is the perfect dinner for a cold, winter night. I have tried several variations of goulash but can’t say which one I’ve liked best. This one is definitely good (and special for its connection to Harry Potter).
Yields 8 servings
- 3 tbsp vegetable oil, divided
- 2 lbs chuck roast or beef for stew, trimmed and cut into 1-inch pieces
- 1 onion, finely chopped
- 3 tbsp flour
- 2 14-oz cans chicken broth
- 3 tbsp paprika
- 3 tbsp tomato paste
- 1 red bell pepper, seeded and chopped
- ½ cup sour cream
- Heat 1 tbsp of the oil in a wide pot. Sear the meat in batches over high heat on both sides until crusty brown, about 4 minutes per side. Transfer the batches to a large plate.
- Heat the remaining 2 tbsp of oil and add the onions, cooking over medium-high heat until softened, scraping up the fond (browned bits), about 5 minutes. Add the flour and toss to combine. Pour in the chicken broth while stirring constantly. Cook, stirring constantly, until thickened and bubbling.
- Add the paprika, tomato paste and browned meat along with its accumulated juices. Bring the stew to a simmer and continue to simmer for 1½ hours.
- Add the red pepper and cook another 30 minutes. Remove from the heat.
- Whisk the sour cream with a ½ cup of the cooking liquid. Stir it into the goulash.
Comments: When simmering the stew, be very careful that it doesn’t stick to the bottom of the pot and that the meat doesn’t dry up too much. I always keep a careful watch on stew and usually end up simmering them less time than what the recipe says. As a side dish, you can serve the goulash with spaetzel. You can make them or you can also find packages in the international aisle of the supermarket that are ready to cook. Goulash also goes well with rice or regular noodles if you wish.