Recipes Dinner Stews Hungarian Goulash 5.0 (1) 1 Review Hungarian paprika and caraway seeds jump-start the flavor development of this comforting stew. Slideshow: More Stew Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email A dash of fish sauce adds depth and an extra hit of umami to an otherwise classic Hungarian goulash. Photo: Christopher Testani Active Time: 1 hrs Total Time: 3 hrs 30 mins Yield: 8 Ingredients 6 ounces thinly sliced bacon, chopped 2 1/2 pound well-marbled boneless beef chuck, cut into 1 1/2-inch pieces Kosher salt Pepper 2 onions, chopped 1/4 cup Hungarian sweet paprika 1 tablespoon tomato paste 1/2 teaspoon caraway seeds 2 tablespoons apple cider vinegar, divided 1 1/2 pounds small Yukon Gold potatoes, cut into 1-inch pieces 1 green bell pepper, chopped 2 teaspoons fish sauce, optional Sour cream and toasted rye bread, for serving Directions In a large Dutch oven, cook bacon over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pan. Season beef with salt and pepper. In batches, add beef to pot, and cook in bacon fat over moderately high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer beef to plate with bacon. Add 1/4 cup of water and onions to pot. Cook, stirring with a wooden spoon and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes. Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute. Add 7 cups of water and 1 tablespoon of the apple cider vinegar; return the meat and any accumulated juices to the pot. Bring the goulash to a boil, cover partially, and simmer over low heat for 11/2 hours. Add potatoes and bell pepper to pot, and simmer, partially covered, over low heat until beef is very tender and sauce is slightly thickened, about 1 hour. Stir in fish sauce, if using, and remaining 1 tablespoon apple cider vinegar. Season with salt and pepper. Ladle into bowls and serve with sour cream and rye bread. Make Ahead The goulash can be cooled, covered, then chilled for up to 2 days. Rate it Print