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cooking ingredients. Steak, onions, wine, spices


  • 3 T. olive oil, divided
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 lbs lean beef cut into chunks (tenderloin, sirloin, round)
  • 6 ounces tomato paste
  • 2 c. strong beef stock
  • 1 c. dry red wine
  • 2 T. sweet Hungarian paprika
  • ½ t. toasted caraway seeds
  • 1 red bell pepper, cut into bite sized pieces
  • 1 green bell pepper, cut into bite sized pieces
  • 1 jalapeno, seeded and sliced (optional)
  • ½ t. salt
  • 8 ounces baby potatoes cut into ½” slices (peel on)
  • 4 cups chopped fresh tomatoes

In a large fry pan heat 1 T. olive oil and sauté the onions and garlic until translucent.  Remove from heat and hold.   In a stock pot, heat the remaining oil and sauté the beef until all sides have seared.  Add the tomato paste and cook stirring frequently for about 5 minutes.  Add the beef stock, dry wine, paprika, caraway, peppers, salt, and potatoes and cook for 10 minutes. Add the tomatoes and cook for 40 minutes until potatoes are softened and the goulash is thickened.   Serves 6

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