Saturday, August 21, 2010
Hungary via Austria
2 lbs lean beef cut into 1 inch chunks
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil
1 cup water
1 teaspoon beef stock paste
3 or 4 large onions, roughly chopped (should equal amount of beef)
1/2 teaspoon chopped garlic
4 to 5 tablespoons paprika, divided
1/3 to 1/2 cup apple cider vinegar
parsley for garnish
Trim fat from beef. Mix salt and pepper into the flour in a bowl. Heat half of the oil in a 10 inch (or larger) skillet. Dredge beef chunks and discard any remaining flour. Brown half of the beef in hot oil turning 3 or 4 times each. Remove from skillet and set aside. Add remaining oil to the pan and brown other half of beef and set it aside as well. Place chopped onions and garlic into hot pan and sprinkle with 4 tablespoons of paprika. Cook and stir for about 5 minutes over medium heat. Mix beef stock paste into water and add to onions. Scrape bottom of pan to loosen browned bits. Return meat to pan and stir well. Cover and cook over medium low heat for 1 1/2 to 2 hours, stirring occasionally. Meat should be very tender and onions should be broken down completely. Remove lid and stir in remaining tablespoon paprika and cider vinegar. Cook an additional 30 to 45 minutes over medium low heat. Sauce should thicken up quite a bit. Taste to adjust seasonings--may want to add salt, vinegar or paprika. Serve over pasta, bread dumplings (recipe is coming soon) or rice. Garnish with parsley. 8 servings.
Hints: Use a good brand of paprika, it makes a difference. I have made this with half beef and half buffalo. It turned out great. I think it is a good recipe for elk or venison as well. Do not use a non-stick skillet as the flavor of the fond is important. If the sauce doesn't get thick enough, you can use a cornstarch slurry to thicken it. I will often use my pressure cooker in the initial phase which cuts the covered cooking time down to about 20 minutes. I cool the pan off to release the pressure under running water, uncover and finish the cooking as in the recipe. This makes great leftovers as the flavor continues to develop. It is a very rich dish and I like to serve it with a simple green or fruit salad and some good bread.
My son-in-law, Claus, has brought many wonderful things into my life and this recipe for goulash is just one of them. Thanks for everything Claus!