Hungarian Goulash

I made this last week, but I didn't want to post the recipe until I was sure how it came out.  It smelled a little odd while it was cooking, like I had over-spiced it, but the flavors were great.  They were even better the second night!

Hungarian Goulash

1 onion, diced

4 cloves garlic, minced

2 Tablespoons olive oil

2 1/2 pounds beef chuck roast, trimmed of all fat and cut into 1" cubes.

4-6 teaspoons hot Hungarian paprika (don't use sweet or Spanish - it's not the same!)

1 teaspoon smoked paprika (optional, but gives a distinctive flavor)

1 15-0z can crushed tomatoes

6 ounces red wine

1 15-0z can beef broth

2 green bell peppers, seeded & diced

2 large turnips, peeled & diced

1 scant teaspoon thyme

1/2 scant teaspoon marjoram

1/2 teaspoon caraway seeds

2 bay leaves

1/2 teaspoon salt

ground black pepper to taste

1 teaspoon sugar

1. In a large dutch oven over medium heat, saute the onions and garlic in olive oil until soft and translucent, about 5 minutes.  Add the beef and cook until beef is browned on all sides, about 6-8 minutes.  Stir in half the paprika and saute 2 minutes more.  Stir in the tomatoes and saute 2 minutes more.
2. Add the remaining ingredients.  Stir well.  Bring to a boil, reduce heat to low, and simmer 2-3 hours, partially covered.  Taste, adjust seasonings, and serve.
3. Serve over pasta with sour cream and chopped chives as a garnish.

Note:  Hungarian Paprika is completely different from Spanish Paprika.  It comes in both sweet and hot varieties.  This recipe uses the hot variety.  The degree of spice can vary greatly based on brand.  It's best to add the paprika with a very light hand, then taste it about 1 hour in and add more if needed.  The turnips will soak up some of the spice and add a bit of sweetness, and the spice will mellow a bit while cooking.  But this dish can range from mellow to fiery hot depending on the brand and amount of paprika used.