Goulash
- 3 Tbs. olive oil
- 4 leeks, white and light green portions, rinsed well and finely chopped
- 2 tsp. caraway seeds
- 1 red bell pepper, seeded and chopped
- 2 lb. stewing beef, cut into 1-inch cubes
- 3 Tbs. sweet Hungarian paprika
- 3 cups chicken, beef or vegetable stock
- 1 can (14 1⁄2 oz.) diced tomatoes, with juices
- 3 garlic cloves, minced
- 1 Yukon gold potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground pepper, to taste
- 1⁄4 cup finely chopped fresh flat-leaf parsley
- 1⁄2 cup sour cream
- This recipe is gluten-free
- Produce
- Carrots (2)
- Flat-leaf parsley, fresh (1/4 cup)
- Leeks (4)
- Parsnip (1)
- Red bell pepper (1)
- Tomatoes, with juices (1 can)
- Yukon gold potato (1)
- Meat
- Chicken (3 cups)
- Stewing beef (2 lb.)
- Cooking & Baking
- Caraway seeds (2 tsp.)
- Garlic cloves (3)
- Hungarian paprika, sweet (3 Tbs.)
- Olive oil (3 Tbs.)
- Salt and freshly ground pepper (1)
- Dairy
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
2 people saved this recipe.
