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Beef Goulash

Halloween Dinner Main Dish

Oct 26, 2006 Michael Vyskocil

When you think about Halloween, what usually comes to mind is the traditional tricks and treats. But what about something more elaborate? Try this Beef "Ghoul"ash.

Many dishes from cuisines around the world began as a method for making best use of items like meat and spices by joining them with readily available ingredients. Beef goulash, for instance, was devised by Slavic countryfolk with just three ingredients: beef, onions and a generous amount of paprika. This comforting meaty dish--which I like to turn into "ghoul"ash by adding a small spider (artificial, of course) to garnish each plate--is based on a recipe from the family of one of my "test kitchen assistants" Sherri Richardson, whose ancestors came from Hungary and Slovakia.

BEEF "GHOUL"ASH

Serves 6

Try to use sweet Hungarian paprika in this dish; before buying, check for a fresh, pungent aroma when opening the container.

1/4 cup vegetable oil

1/4 cup unsalted butter

Coarse salt and freshly ground black pepper

1 1/2 pounds beef boneless chuck, well trimmed, cut into 3/4-inch cubes

3 large onions, chopped

3 tablespoons Hungarian paprika

2 cups homemade beef broth, or canned low-sodium beef broth, skimmed of fat

6 cups hot broad egg noodles, cooked

Sour cream, for garnish

Chopped chives, for garnish

1. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a Dutch oven or 12-inch skillet over medium heat. Season meat with salt and pepper to taste. Cook beef in oil and butter until the meat is well browned on all sides, about 15 to 20 minutes. Transfer the browned beef to a plate lined with paper towels and allow any excess grease to drain off the beef.

2. Reduce heat to low, add onions and remaining oil and butter, stirring occasionally until onions become translucent, about 20 to 25 minutes. Return beef to pan, and add paprika and broth. Stir well to combine. Cover and simmer over low heat, stirring occasionally, until beef is tender and the sauce thickens, about 1 to 1 1/4 hours. Season to taste. Serve over egg noodles with a scoop of sour cream and a sprinkling of chives.

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