Shared by Ariel Pasternak and Shelly Porges
Shared by Ariel Pasternak and Shelly Porges
Goulash
Yield: 4 to 6 servings
Goulash
Yield: 4 to 6 servingsFamily Journey
British Mandate PalestineFlushing, QueensEast Meadow, Long Island
HerzliyaMarin County, CaliforniaWashington DC and Brooklyn
This recipe was shared by Ariel Pasternak and Shelly Porges. Read more about their family in "Leaving Berlin in 1939 and the Life and Goulash That Followed."
Ingredients
- 2 teaspoons kosher salt, divided
- 1 ¼ pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 2 yellow onions, finely chopped
- 3 cloves garlic, finely chopped
- 1 4.5-ounce tube tomato paste
- 1 tablespoon sweet paprika
- 1 green bell pepper, seeded and chopped into 1-inch cubes
- 2 carrots, peeled and thinly sliced
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried marjoram
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ teaspoon caraway seeds
- 2 sprigs fresh sage
- ½ pound button mushrooms, thinly sliced
- ¼ cup fresh parsley leaves, chopped
Preparation
Step 1
Season the beef with 1 teaspoon of salt. Add the vegetable oil to a medium pot over medium heat. Once the oil is hot, add the beef to the pan and sear on all sides until golden brown, about 5 minutes per side.
Step 2
Add the onions and garlic into the pot and saute until soft and translucent, about 10 more minutes.
Step 3
Add the tomato paste, paprika, green pepper, carrots, 1 teaspoon salt, pepper, marjoram, thyme, rosemary, caraway seeds, sage, and enough water to fill up the pot halfway. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot with a lid and cook with a gentle simmer for 1 hour.
Step 4
Add the mushrooms and parsley and cook covered on a simmer for 2 more hours, stirring occasionally, until the stew has thickened and the meat falls apart when pulled with a fork.
Step 5
Remove the sprigs of thyme, rosemary, and sage before serving.
Step 6
Serve hot with a side boiled potatoes and sliced cucumbers.
