Real Hungarian Goulash Cooks Illustrated
Ingredients
- 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
- table salt
- 1⁄3 cup sweet paprika
- 12 ounces roasted red peppers, drained and rinsed (about 1 cup)
- 2 tablespoons tomato paste
- 3 teaspoons white vinegar, divided
- 2 tablespoons vegetable oil
- 4 large onions, diced small
- 4 large carrots, peeled and cut into 1-inch thick rounds
- 1 bay leaf
- 1 cup beef broth, warmed
- 1 lb small potato, peeled
- 1⁄2 cup beef broth
- 1 cup water
- 1⁄4 cup sour cream (optional)
- ground black pepper
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