Anna's Amazing Goulash

Recipe View 10 mins In a large skillet over medium-high heat, fry the bacon for 5-10 minutes, or until well-browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, sear the beef, lamb, and pork in the rendered bacon fat until browned on all sides. Use a slotted spoon to transfer the seared meats to a separate bowl and set aside.

Recipe View 7 mins Melt the butter in the remaining bacon fat in the same skillet over medium heat. Add the chopped onions and minced garlic and sauté for approximately 5 minutes, or until softened and fragrant. Stir in the flour, caraway seeds, paprika, and red pepper flakes, cooking for about 2 minutes, ensuring the flour is fully incorporated. Gradually whisk in the red wine vinegar and diced tomatoes, creating a thick and flavorful base.

Recipe View 45 mins Slowly pour in the beef stock, beer, salt, water, reserved bacon, and seared meats. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes, allowing the flavors to meld.

Recipe View 30 mins Stir in the potatoes, parsnip, celery, and carrots. Continue to simmer, covered, for another 30 minutes, or until all the vegetables are tender and the stew has thickened slightly.

Recipe View 5 mins Stir in the dry breadcrumbs until the stew reaches your desired consistency. Add the chopped cabbage and green peas, and simmer for an additional 5 minutes, or until the cabbage is tender-crisp.