Recipe Vortex

2 Tbsp. extra virgin olive oil (in Hungary they use bacon fat)

2 large yellow onions, diced (about 2 cups)

3 Tbsp. GF sweet Hungarian paprika, you can also use GF regular paprika"

2 tsp. GF dried marjoram leaves

2 tsp. GF caraway seeds

GF Cayene pepper to taste (in Hungary it is served spicy)

2 lb. beef chuck or sirloin, cut into 1-inch cubes

½ cup red wine

1 cup pure diced tomatoes

¼ cup pure tomato paste

2 bay leaves

1 tsp. sea salt or to taste

2 - 3 cups water, or just enough water to cover the meat plus 1 inch

2 cups potatoes, cut into 1/2 –inch cubes

2 carrots, diced

1 red bell pepper, thinly sliced

1 cup sour cream (optional)

Garnish with chopped fresh parsley

In a large pot, heat up the oil to medium heat, add onions and sauté for 5 minutes or until they start to turn a golden colour

Stir in paprika, marjoram, caraway and cayenne and cook until just fragrant about 30 seconds

Increase the heat to medium-high. Add the beef and cook until all the sides are no longer pink about 5 minutes. Stirring as needed

Add wine, tomatoes, tomato paste, bay leaves, salt and water. Bring to boil, cover and reduce the heat to low. Cook for 1 hour or until the beef is tender. This depends on the cut of meat

Add the potatoes, carrots and bell pepper and cook until the potatoes are fork-tender, about 15 minutes. At this point, you may need to add more water, depending on how thick you like the goulash. Remove the bay leaves before serving

To serve, top with a dollop of sour cream and fresh parsley