Traditional Hungarian Goulash
4 slices good quality slab bacon
2 1/2 pounds marbled boneless beef chuck
freshly ground black pepper
2 large yellow onions, cut into-inch pieces
1/4 cup good Hungarian sweet paprika
2 tablespoons tomato paste
1/4 teaspoon caraway seeds
2 tablespoons apple cider vinegar
4 pounds Yukon gold potatoes but into 1/2-inch dice
1 large green bell pepper, deseeded and cut into 1/2-inch dice
2 teaspoons fish sauce
fresh parsley, finely chopped, for garnish
Place a large Dutch oven over medium heat. Add the bacon and cook until crispy, about 5 minutes. Transfer the bacon to a plate and reserve leaving the bacon fat in the pan. Adjust the heat to high.
Season the beef generously with salt and black pepper. Working in batches, add some beef to the hot bacon fat and sear, being careful not to over cook the meat. Cook until the meat is browned on all sides, about 5 minutes. Transfer the cooked meat to a separate plate and repeat the above with the remaining beef.
With the flame still on medium, add the onions and 1/3 cup cold water. Cook, stirring occasionally, until the onions are nice and tender and most of the liquid has evaporated, about 5 minutes. Add the paprika, tomato paste, and caraway seeds and cook for an additional 2 minutes.
Add 6 cups cold water and the apple cider vinegar. Place the seared meat and it’s juices back into the pan and bring to a boil/ Reduce the heat to a simmer, cover partially and simmer for about 1 1/4 to 1 1/2 hours.
Add the diced potatoes and fish sauce, cover completely and simmer about 1 hour until the sauce has thicker and the potatoes are tender.
Add about 1/2 teaspoon salt and some additional black pepper to taste.
Serve in bowls with crumbled bacon and parsley on top.