Chef Eric Ripert says he loves this hearty, one-pot beef goulash recipe because it reminds him of the “glorious day” when he graduated from culinary school, since he was required to cook it for his exam. “Also, I just simply love it as a warm and nourishing dish for the fall and winter,” says the chef.
- 2 pounds good stew beef, such as chuck flap, cut into 1-inch cubes
- 1 cup brunoised or finely diced onion
- 1 cup finely diced carrot
- 2 cloves garlic, sliced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 ounce white vinegar
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 2 cups chicken stock
- 1 tablespoon fresh marjoram, chopped
- 1 tablespoon fresh parsley, chopped
- Neutral oil such as canola, safflower or vegetable oil
- Salt and pepper
- Optional: sour cream or crème fraîche
- Cooked egg noodles, for serving
1. Season cubed beef with salt and pepper, then sear in heavy bottom pan for 5-7 minutes. Remove and drain.
2. Reduce heat to medium. Add a small amount of oil, then onion, carrot, and garlic, and season lightly with salt and pepper. Cook for 3-4 minutes. Add paprika and caraway seeds, cook for an additional minute.
3. Add vinegar and reduce, then add tomato paste. Cook for 1 minute.
4. Add flour and cook for 1 minute, then add chicken stock. Bring to simmer.
5. Return the drained beef to pot. Cover and place in 350°F oven for 2 hours, occasionally stirring. If the liquid starts to evaporate, you can add up to one more cup of stock.
6. Remove from oven and taste to check seasoning, adjusting if necessary.
7. Finish with chopped marjoram and parsley. Serve with egg noodles. Optional: Garnish with sour cream or crème fraiche.