Hungarian Beef Stew

Name: Hungarian Beef Stew
Yield: Serves 6
Cuisine: Europe, Eastern European & German
Ingredients: 1 , (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note); , Salt; 1/3 cup, sweet paprika (see note); 1 (12-ounce) jar, roasted red peppers, drained and rinsed (about 1 cup); 2 tablespoons, tomato paste; 3 teaspoons, white vinegar; 2 tablespoons, vegetable oil; 4 large, onions, diced small (about 6 cups); 4 large, carrots, peeled and cut into 1-inch-thick rounds (about 2 cups); 1 , bay leaf; 1 cup, beef broth, warmed; 1/4 cup, sour cream (optional; see note); , ground black pepper

Main Courses
Europe
Eastern European & German
Meat
Beef
Stews

Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

American versions of Hungarian goulash are often overloaded with vegetables and sour cream. Our recipe nods to these versions while trying to get closer to the original.

SERVES 6

TIME 3½ to 4 hours

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