Hungarian Goulash in Bread Bowls

Warm, chewy-crisp bread bowls, filled with THE MOST amazing Hungarian Goulash - a rich stew of seared beef and vegetables in a heavenly, paprika-scented broth. Quite possibly the best comfort food you'll ever have.

And here's the reason WHY I made Goulash today. On a recent trip to Vienna with my son, we hit the Christmas markets every night. Every COLD night. One night we bought gloves and hats. One night, we devoured warm bubble waffles stuffed with bananas, Nutella and whipped cream. And then, on one magical night, we tried steaming hot Hungarian Goulash, in warm bread bowls. The Goulash was hot, the bread was chewy and crisp, and the whole experience was a Christmas miracle (for like 5 Euros).

I loved the mulled wine too... and my cool purple hat... and the waffle, but that Goulash... I've never seen Luke devour a bowl of stew so fast. Yes, we were cold, but we weren't starving. It was just damn delicious. So, I recreated it here. My home isn't as sparkly and beautiful as a European Christmas market - and I don't have a bubble-waffle maker - but I came pretty close to recreating the memories of that special night.

Goulash is a Hungarian staple, and it dates back centuries. Originally prepared by shepherds, the stew simmers at a low temperature for a long time, so it's a great way to utilize cheaper cuts of meat (typically beef, but pork can also be used). Note that Hungarian Goulash is NOT like American Goulash (which is more of a tomato, beef and macaroni dish); the Hungarian version relies heavily on Hungarian paprika, which is mild to sweet, not hot or smoked.

About the bread bowl: I served my Goulash in a bread bowl because that's the way we ate it. That said, it's basically a low-carb dish, so if you're watching carbs, serve the chunky stew in a regular bowl and you'll be just as happy!

Note: Traditional Hungarian Goulash is often served with a dollop of sour cream on top. In Vienna, ours wasn't served that way - but feel free to top YOUR stew with sour cream before serving.

Hungarian Goulash in Bread Bowls
Note: For warm bread bowls, place them in a 350 degree oven (directly on the oven rack is fine) for 8 to 10 minutes before filling with the Goulash.

2 tablespoons lard or butter (lard is more traditional)
1/2 cup chopped onion
1/2 cup chopped carrots
1 red or green bell pepper, seeded and chopped
1 1/4 pounds stew beef or beef chuck cut into bite-size pieces (I cut stew beef into 1-inch pieces)
3 tablespoons all-purpose flour
3 tablespoons Hungarian paprika (not smoked or hot)
1 teaspoon caraway seeds
Salt and ground black pepper
2 cups beef stock or beef broth, or more for thinner Goulash
2 tablespoons tomato paste
4 small bread rounds (such as French Baby Boule), tops removed, hollowed out slightly (serve the tops and extra bread filling on the side)
Sour cream for serving, optional

Melt the lard or butter in a large pot over medium heat. Add the onion, carrots and bell pepper and cook for 3 to 5 minutes, until the vegetables soften, stirring frequently. Add the beef and cook until the meat is browned on all sides, stirring frequently. Add the flour and stir to coat. Add the paprika, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
Add 1 1/2 cups of the beef stock and bring to a simmer, scraping up the brown bits from the bottom of the pan. Add the remaining broth and tomato paste and return to a simmer.
Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours, until the beef is very tender. Season to taste with salt and pepper.
If desired, heat the bread bowls in the oven (8 to 10 minutes at 350 degrees).
Serve the goulash in the bread bowls with sour cream on the side (if desired).

Serves 4