Goulash
Steve said he lived on this but turns out it was actually Conchiglie bolognese (ground beef and pasta sauce over shells), so I decided to make it for him. He was a bit put off by the smell of the Hungarian (or sweet) paprika, but liked the taste:
- 1 large onion, diced
- 1 medium carrot, chopped
- 700g stewing beef
- 1 Tbs flour (or more if necessary)
- 1 tsp caraway seeds
- 1 Tbs sweet paprika
- 1 can diced tomatoes
- 2 Tbs tomato puree
- 2 cups stock
- 500 g yellow flesh potatoes, cubed
- 2/3 cup balkan style sour cream
- Saute the onion for about 3 min, add the carrot and cook another 3 minutes, or until the onion is golden. Remove and set aside.
- Combine the flour and paprika. Dredge the meat cubes and brown, a few peices at a time. Set aside and continue the process until all the meat is done. Add more oil to the pan if necessary (I almost missed that step and burned the flour. Woops!)
- Slowly add the stock to form a roux. Bring to a boil, stirring; add the caraway seeds, tomatoes and puree and return the meat and veggies to the pan. Simmer for 1½ hours. Add the potatoes and cook another hour, or until the potatoes are tender. Stir in sour cream and serve hot with fresh bread.
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