4 tbsp. vegetable oil
1 slice thick bacon, diced (optional)
4 yellow onions, thinly sliced
3 lbs. beef chuck, cubed (or use beef stew meat)
1/4 cup Hungarian sweet paprika
2 tsp. dried marjoram or 1 tsp. dried oregano
2 tsp. caraway seed
2 1/2 tsp. salt
1 tsp. black pepper
2 tbsp. sugar
2 cloves garlic, minced
2 tbsp. tomato paste
2 medium carrots, peeled & diced
3 medium Yukon gold potatoes, peeled & diced
3-4 medium ripe tomatoes, diced
4-6 Italian/Marconi peppers, seeded & diced (can substitute with 1-2 bell peppers)
8-oz. bag of dried egg noodles or dumplings
2 hothouse cucumbers, thinly sliced
2 tsp. salt
1/2 small red onion, thinly sliced
1/2 cup white vinegar
1/4 cup water
2 tsp. sugar
1/4 tsp. paprika
1 tbsp. sugar
1/4 tsp. dried dill or 1 tbsp. chopped fresh dill
Fresh parsley and/or dill for garnish
1. Heat 4 tbsp. of oil in a large pan over medium heat. Add the onions and sauté for 8-10 minutes, covered, until soft and translucent. Do not brown. For extra flavor, you can also brown 1 slice of thick-cut bacon, chopped, in the oil before adding the onion.
2. Bring the heat up to high, then add the beef, salt & pepper. Saute for several minutes until lightly browned.
3. Stir in paprika, marjoram (or oregano), caraway seed, sugar and garlic.
4. Add carrots, tomatoes, and 6 cups of water. Bring to a boil, then reduce heat to medium. Cover & simmer for 1 hour or until beef is really tender.
5. In the meantime, prepare the cucumber salad. Place the sliced cucumbers in a colander and sprinkle with 2 tsp. of salt. Let sit 30 minutes to extract as much water as possible from the cucumbers, then squeeze or blot dry with paper towels. Combine the cucumbers with the remaining ingredients and let marinate in the frig for at least 1 hour before serving.
6. Add potatoes and peppers to the stew and cook uncovered for another 30 minutes.
7. Cook the noodles according to package instructions & drain in a colander (do not rinse). Toss with a little olive oil to keep the noodles from sticking together.
8. To serve: place some of the noodles in a bowl or serving dish. Top with the goulash and garnish with a dollop of sour cream, a sprig of fresh dill and/or chopped fresh parsley. Serve the cucumber salad on the side.