goulash

When you start to realize that your parenthood status is about to be enacted at any nail biting second, you spend your time walking mall corridors thinking about how you should have made some back up freezer lasagnas for hectic nights and mini meals labeled with easy instructions for dad as mama has finally gotten a chance to shut her poor bagged eyes and is not about to make you coq au vin with her spare…err never mind.

Or you can think about the meals you did make (incase your super awesome friends who have promised to rotate meals to your home up to two weeks after your bundle’s arrival forgot) to supplement for the third bucket of fried chicken your husband thought you wanted because it was all you seemed to eat over the last nine months. Goulash, for us, was one of those meals. However, as you can clearly see, it did not stay sealed up in its container for more than a day.

I’ve heard whispers of goulash amongst people at the grocery store and seen it standing alone on a menu that did little to arouse my appetite, but besides not being a clothing item (as this really kind of sounds like galoshes to me) it is a beer based meaty braised stew from Hungary that sends you just about over the edge in glee that it is currently sitting in front of you as a delicious looking stew rather than tattered foot apparel. But people! The next day after the beer has really soaked in, and the paprika spices have umphed in flavor then it really becomes a party in your mouth. And we like parties.

One Year Ago: Potato Hash with Pancetta and Goat Cheese, Turkey, Caramelized Onion and Apple Pizza, Honey Apple Pie, and Sugar and Spice Candied Nuts

Goulash
Adapted from Gourmet

Serves 6

5 slices bacon, chopped
1 1/2 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
2 large onions, chopped fine
3 garlic cloves, minced
3 tablespoons paprika
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
2 cups beef broth
3 cups beer
1/2 teaspoon salt
1 red bell pepper, chopped fine
Egg noodles, optional

In an 8-quart heavy kettle heat 1 tablespoon oil and cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add second tablespoon of oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, beer, salt, bell pepper, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 – 60 minutes.

Season soup with salt and pepper to taste and serve over egg noodles, if using.

Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.