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  • Hungarian Beef Stew

    1 vote
    Hungarian Beef Stew
    Prep: 15 min Cook: 1 hours Servings: 8
    by Linda Simon
    21 recipes
    >
    No, the caraway seeds are not negotiable. This started as a recipe called Hungarian Goulash from Cooking Light. To me it is really more stew than goulash. “Goulash” to Wisconsinites is a mishmash of ground beef, tomatoes (maybe canned tomato soup), and macaroni. Seasoning is limited to salt and pepper, possibly an onion. It showed up at every potluck supper, and was never very appealing to me. This version is far superior. Big chunks of tender beef and potatoes, bathed in lively sauce. Yes there is caraway, and the very Hungarian paprika, finished with fresh lemon juice and zest. Your mouth will thank you! It didn’t take much to make this original recipe gluten free. I simply used sweet rice flour in place of wheat flour to thicken the gravy. It is so useful, I want to repeat that ingredient information from above. Get yourself some sweet rice flour and swap it out in every recipe that thickens a sauce with wheat flour. We use it all the time, for all clients. Even ones that do not need to be gluten free. It works better than wheat flour. And freezes (and thaws) better than cornstarch. No lumps, clumps, or weeping. Simply make a slurry with water or other liquid in the recipe and stir it in. Sweet rice flour is sometimes called glutinous flour, because it is sticky when cooked. This is an unfortunate name, and it is gluten free. I can get it in my regular grocery store in the ethnic aisle. Be sure to read the label though. I have grabbed plain white rice flour by mistake. It does not thicken like sweet rice flour. And the brand in my grocery store comes in a plastic bag. Touching it gives me the same response as nails on a chalkboard. Watch, I’ll shutter. It is so dry, and some how sounds a bit crunchy in the bag. I buy this in a pinch. But when I can plan ahead, I buy Mochiko brand sweet rice flour in a box. At a big ethic grocery three towns over. It doesn’t make me cringe when I grab the package. I buy 5 or 6 boxes at a time. Now back to the recipe at hand.

    Ingredients

    • 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces 700 gm
    • 4 cups chopped onion 500 gm
    • 1 pound red potato, cut into large pieces 450 gm
    • 1 1/2 cups cooked down crushed tomatoes 435 gm
    • 2 tablespoons paprika 20 gm
    • 1 tablespoon vinegar 15 ml
    • 1/2 teaspoon garlic powder 2 gm
    • 1/2 teaspoon caraway seeds, more for garnish 2 gm
    • 1/4 cup sweet rice flour flour 40 gm
    • Zest and juice of 1 fresh lemon 1 medium

    Directions

    1. Brown beef cubes. Put beef and onions in pressure cooker.
    2. Add 1 cup of water. Lock on lid, bring to pressure, and cook for 25-30 minutes.
    3. Meanwhile put potatoes in a medium saucepan covered with water. Cover pan and cook until tender about 20 minutes. Do not drain.
    4. Allow pressure cooker to cool, slowly or quickly. Remove lid when pressure drops. Beef cubes will be melt in your mouth tender.
    5. Add the tomatoes, paprika, vinegar, garlic powder, and caraway seeds to the pressure cooker.
    6. Mix sweet rice flour with about 1/4 cup water. Stir until no lumps remain.
    7. Add sweet rice flour slurry to the liquid in the pressure cooker. Cook until the sauce thickens, just a few minutes. Stir while doing this.
    8. Add cooked potatoes and some potato water if the sauce is thicker than you like.
    9. Zest the lemon and reserve.
    10. Add the juice of the lemon to the stew. Season with salt and black pepper to taste.
    11. Garnish with a fragrant whiff of whole caraway seeds and fresh lemon zest.

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