Enough for 12 hearty portions, this potent, spicy Beef Goulash would make any Hungarian happy. Serve with buttered noodles on the side for an authentic meal. Great for a large family gathering or make it and freeze half for another day. Absolutely wonderful!
- 5 pounds large onions, peeled, sliced
- 1/3 Cup duck fat
- 4 1/2 pounds red peppers, seeded, sliced
- 1 Cup tomato paste
- 4 teaspoons sweet paprika, toasted
- 2 teaspoons hot paprika, toasted
- 6 Cups water
- 2 teaspoons garlic cloves, peeled, minced
- 3 Tablespoons vinegar
- pinch lemon zest
- 2 teaspoons toasted caraway seeds, finely chopped
- 2 Tablespoons dry marjoram
- 1 1/2 teaspoons thyme, finely chopped, divided
- 1/2 teaspoon rosemary, finely chopped, divided
- 2 teaspoons fresh marjoram, finely chopped
- 3 1/2 pounds beef cheeks, trimmed, sliced in 1-inch pieces
- salt and pepper, to taste
- cornichon juice, to taste
- Caramelize onions in fat in large, heavy pot until dark brown, at least 3 hours on low heat.
- Steam peppers until soft; process in food mill or blender and strain to yield about 3/4 cup pepper juice. Add tomato paste to juice and cook until darkened, about 5 minutes.
- Add hot and sweet paprika to onions; stir, then add water, garlic, vinegar, lemon zest, red pepper juice mixture, caraway seeds, dry marjoram and half of fresh herbs; stir.
- Season beef cheeks with salt and pepper; add to onion mixture and simmer, stirring occasionally, for at least 3 hours. After 21/2 hours, add remaining fresh herbs; meat is done when it falls easily from the fork. When done, remove cheeks from liquid and place on pan to cool.
- Sieve onion mixture through medium-hole colander to achieve chunky texture. Combine sieved sauce and cheeks; season to taste with salt, pepper and cornichon juice. Serve immediately.
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