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Cook's Note: using good quality paprika is important.
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After about a year, paprika spice tends to lose its intensity.
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Use the best quality possible!
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In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
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Saute onions in the bacon fat for a few minutes, do not allow the onions to brown.
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If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking.
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When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
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Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions.
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Remove pot from heat.
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Stir in paprika rapidly with a wooden spoon.
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Immediately after paprika is absorbed, add the warm water.
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The water should just cover the meat, leaving room for potatoes.
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Add beef bouillon cubes.
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Cover pot and cook over low heat for about 1 hour.
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While stew is braising, prepare the tomatoes by cutting into 1-inch pieces.
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Core green peppers and cut into strips.
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After 1 hour of braising, add the tomatoes and green pepper.
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Add a little more water, if necessary and a little more salt if you need it.
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Simmer slowly for another 30 minutes.
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Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water.
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Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
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Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup.
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Add to goulash, it should give a creamy consistency.
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Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.
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Peel and slice cucumbers very thinly.
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The side of a metal grater with the wide slots works best here, or you can use a mandoline.
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Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted.
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Leave to rest for 30 minutes.
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The salt will draw the moisture out of the cucumbers.
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Cut the onion into paper-thin slices and place in a container.
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Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions.
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The cucumbers are supposed to be limp, but still crisp.
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In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette.
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Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
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Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!
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Serve with a sprinkle of dill and a little dollop of sour cream if desired.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
