HUNGARIAN ROASTED PEPPER GOULASH (for four)
2 tablespoons olive oil
1-½ pounds boneless beef chuck, cut into 1-½ inch chunks
1 cup chopped onions
3 fresh cherry peppers, cored, seeded and minced
1 tablespoon chopped garlic
2 teaspoons caraway seeds
2 teaspoons paprika
2 cups homemade beef broth or canned stock
¼ cup tomato puree
1 teaspoon coarse (kosher) salt
freshly ground black pepper to taste
2 roasted red bell peppers
1 roasted yellow bell pepper
½ cup crème fraiche or sour cream
- Add the onion, cherry peppers, garlic, caraway and paprika to the casserole. Cook over low heat, stirring, until just tender, 10 minutes.
- Heat the oil in a flameproof casserole or Dutch oven. Brown the beef over medium-high heat in batches if necessary. Using a slotted spoon, transfer the beef to a bowl and set aside.
- Return the meat to the casserole. Add the stock and tomato puree. Cover and simmer until tender, about 1-½ hours. Season with salt and pepper.
- Meanwhile, cut the peppers into 1 inch squares. Stir the peppers into the goulash and simmer, uncovered, 10 minutes. Then stir in the crème fraiche or sour cream and serve accompanied by caraway noodles.
from Julee Rosso and Sheila Lukins, The New Basics Cookbook
NOTE: To roast peppers halve them, remove the seeds and membranes and place then cut side down on a jelly roll pan. Place them under a broiler until the skins are charred and black, then seal them into a paper or strong plastic bag for twenty minutes. They will steam and you will be able to peel or rub the skin off easily.