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!
Beef Goulash

Beef Goulash
Recipe type: Main, Entree
Cuisine: Hungarian
Serves: 12
  • 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
  1. Caramelize onions in fat in large, heavy pot until dark brown, at least 3 hours on low heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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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