Hungarian Goulash

This is my non-traditional take on Hungarian Goulash, which I wanted to make on a cold Autumn day, but didn’t have stewing beef on hand, but I did have ground beef, which worked well since the dish didn’t require as long of a cooking time.

1 Tablespoon each: butter & olive oil

1 large onion, slivered (cut North Pole to South Pole)

1lb. (500g) ground beef

1/4 cup flour of choice

2 carrots, peeled & large dice

1 large potato, large dice

1 green bell pepper, small dice

2 Tablespoons paprika

2 Tablespoons tomato paste

2 garlic cloves, minced

2 teaspoons sea salt

1 bay leaf

1 teaspoon caraway seeds

4 1/4 cups (1 liter) water or stock (adjust salt if using stock)

Method:

1. Preheat a Dutch over medium heat. Place the butter and olive oil and allow 30 seconds for it to heat up. When the oil shimmers, place the onion. Saute the onion, stirring occassionally until beginning to turn transluscent -approx. 5 minutes. Stir the flour into the onion mixture to coat the onions.

2. Add the ground beef and saute, stirring occassionally to evenly brown the meat - approximately 5 minutes.

3. Add the carrots through water. Bring to a low simmer and cover. Stir occassionally and if necessary add a bit more water to prevent sticking to the bottom of the pan. Cook until the potatoes and carrots are tender,- approximately 30 minutes.

4. Serve with freshly chopped parsley and sour cream (or plain yogurt)