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Goulash from James Beard

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Joined: Mar 16, 2006

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Posted to Thread #16261 at 12:34 pm on Sep 23, 2009

From: Pat/Harpers Ferry (@198.77.15.157) 15051
For Anne in Boston, here is the Goulash RECIPE I promised!
GOULASH to serve 6

4 T butter, 2 T oil
6 medium onions, peeled and sliced thin
1/4 cup Hungarian paprika
1/4 cup red wine or cider vinegar
3 pounds beef cut into 2 inch chunks
salt, pepper, 1 tsp thyme
1/2 cup tomato puree
4 T flour
2 cups good beef broth

1 T caraway seeds
chopped zest of one lemon
2 peeled garlic cloves

Heat oil and butter in heavy dutch oven.
Saute onion until golden, about 8 minutes.
Add paprika and wine or vinegar. Saute and
stir for about 4 minutes, being careful not
to scorch the paprika. Push onions to one
side, and brown beef, a few cubes at a
time. Remove beef pieces to a plate as
browned and keep warm. Return all beef to
pan, and season with salt and pepper. Add
thyme and tomato puree. Simmer until liquid
is reduced to a glaze. Add flour and toss
to coat meat. Add beef broth -- it should
just cover the meat. Simmer until beef is
tender.

Grind the last 3 ingredients in a mortar or
spice grinder to a paste. Add to the
goulash for the last 10 minutes of cooking.

Serve with parslied noodles.

Adapted from a recipe by James Beard


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