Old World Beef Goulash With Caraway And Onions - cooking recipe

Ingredients

4 tablespoons vegetable oil or 4 tablespoons bacon drippings
2 onions (halved and sliced)
3 garlic cloves (minced)
2 teaspoons caraway seeds (crushed)
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 (5 1/2 ounce) can tomato paste
4 cups beef stock
3 lbs boneless beef chuck (cut into 1 1/2 inch cubes)
6 ounces bacon (diced)
2 teaspoons salt
1 dash cayenne pepper
1 teaspoon black pepper
1 1/2 cups sour cream
4 tablespoons flour
4 tablespoons parsley (fresh, minced)

Preparation

Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
Stir in tomatoes and beef stock and heat to a simmer.
Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
Preheat the oven to 325 degrees.
In a frying pan cook the bacon until softened and pale golden in color.
Pat the beef cubes dry and add in batches to the bacon mixture.
Brown the beef on all sides adding the salt, cayenne and black pepper.
When each batch is browned transfer it to the the dutch oven or casserole dish.
Cover and bake for 2 hours or until the meat is very tender.
Remove the dish from the oven and skim off any extra fat from the surface.
Whisk together the sour cream and flour until well blended and gently stir into the goulash.
Add parsley for garnish at time of serving.