Beef Goulash.
Posted on Oct 10, 2022 in thekitchenman's retro recipes | Comments Off on Beef Goulash.
Beef Goulash. The prices of groceries are rising rapidly and stretching your food dollar requires some easy recipes that pack good protein flavour and feed the whole family keeping within a budget
Home comfort food that will make a nice meal alongside a crisp salad. I like using steak trim from the butcher which usually is a mixture of different cuts of beef. Stewing beef should have some fat marbling to add flavour and a achieve a more tender beef. Best time to teach the young ones survival in the kitchen and here is one of the first meals I was taught how to serve. It’s simple inexpensive and can take a beating while being assembled and still come out tasting good. Once you have got the beef stewing you can make several different variations of the meal and adding more vegetables and mashed potatoes gives you and nice pot pie.
INGREDIENTS
4 tbsp olive oil
2 1/2 lbs stewing beef lean, cut into 1 inch pieces
1 tsp salt or to taste
1 tsp pepper or to taste
2 large onions roughly chopped
1 red and green pepper chopped
5 cloves garlic minced
3 tbsp sweet paprika
1 tsp caraway seeds ground
1 tsp oregano dried
3 bay leaves
1 tsp brown sugar
1/2 cup tomato sauce
2 tbsp balsamic vinegar
4 cups beef broth no salt added
2 tbsp parsley chopped, for garnish.
Bavarian Egg Noodles as the platform.
Heat a large deep iron skillet or Dutch oven over high heat then add the olive oil.
When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water or red wine as needed.
Taste for seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley sour cream or whole yogurt and serve over noodles or mashed potatoes.
