Beef Goulash, Hungarian Style
Beef Goulash[/caption]
Beef Goulash, Hungarian Style
Beef Goulash is similar to Beef Stew, but is distinct in it's flavors. Goulash contains a higher ratio of Onions to Beef and incorporates the delightful fragrant quality of Paprika. The broth or sauce for Goulash is also not as thick as American Beef Stew. Think somewhere halfway between "soup" and "stew". But a wonderful, nourishing and warming dish nonetheless. Delicious served with Egg Noodles. Test link by Admin
- Dutch Oven
- 2 Lbs Otsquago Creek Stew Beef
- 1 tsp Ground Black Pepper
- 1 tsp Kosher Salt
- ¼ Cup Flour
- 2 Medium Onions (Chopped)
- 4 Cloves Garlic (Minced)
- 1 Lg Red Bell Pepper (Diced)
- 3 Tbls Olive Oil or Avocado Oil
- 1 Tbls Sweet or Smoked Paprika (or a combination)
- 2 Bay Leaves
- 1 Can (14 oz) Diced Tomatoes
- 3 Cups Beef Stock
- 2 tsp Sugar (OPTIONAL)
- Grated Lemon Zest from One Lemon
- Juice from One Lemon
- ¼ Cup Flat Leaf Parsley (Chopped)
- ½ Cup Sour Cream (For Garnish)
Thaw Otsquago Creek Stew Beef. After the Beef is thawed, dry thoroughly using paper towels. Set aside. Otsquago Creek Stew Beef
Chop Onions, Mince Garlic and Dice Bell Pepper. Set aside.
Apply Kosher Salt and Ground Pepper to cubes of Stew Beef. Then thoroughly dredge the cubes of Stew Beef in Flour.
Heat your Dutch Oven on the stove top. Add 1 Tlbs of Olive or Avocado Oil. Once the oil is spitting hot, add the beef in small batches and brown on all sides. Add additional cooking oil as needed. Once Stew Beef Cubes are browned, set aside.
Reduce heat on Dutch Oven to medium. Add chopped Onions to the stew pot, using additional cooking oil if needed. Saute for approximately 5 minutes. Add diced Bell Pepper and cook for another 2 minutes. Then add the Garlic, Browned Beef Cubes, Paprika and Lemon Zest. Stir over medium heat for another 1-2 minutes.
Add Diced Tomatoes, Bay Leaves and Beef Stock to the pot. Thoroughly stir the pot to ensure any adhesions to the pan are freed up and end up in the broth. Increase the heat to high and bring your goulash to a boil, then turn down to low heat.
At this stage, taste the broth. You may choose to add a bit of sugar to "brighten" this dish. Also, take a moment to adjust the seasoning using Salt, Pepper and/or Lemon Juice.
Place cover on the Dutch Oven and simmer the Goulash for 1.5 hours on LOW. Depending on how hot the "low" setting is on your stove, you will need to stir the Goulash periodically to keep it from catching on the bottom of the pan.
Remove lid from pot and cook the Goulash for another hour - uncovered. Stir periodically to ensure the Goulash does not scorch.
Taste one last time to see if your Goulash needs any more salt or pepper. Then serve over Egg Noodles and garnish with Sour Cream and Chopped Parsley.
This dish pairs well with Egg Noodles and can be garnished with Sour Cream and Chopped Parsley. Otsquago Creek Stew Beef