My Goulash

This weekend it snowed. And it snowed. And it snowed. And it was probably 3 feet of snow. And now is cold, really cold like 0F around midday. So yesterday evening we decided to make a stew, one of those thick and comforting stews and I decided to go for a goulash. Now I have not yet mastered the art of goulash and I would welcome your suggestions on how to make the perfect goulash, but here is what I did.

My Goulash

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: 4 Servings

Ingredients

  • 1 lb. beef
  • 1 quart broth
  • 1 tbsp paprika
  • 2 tbsp tomato paste
  • 4 potatoes
  • 2 onions
  • 2 tbsp flour
  • olive oil
  • 2 bay leaves
  • salt
  • red wine

Directions

  1. First I roasted about a pound of diced stew beef in oil, when it was well browned I took it out. In the same pan, I added a bit of oil and 2 thinly sliced onions, 2 bay leaves and a bit of salt and let the onion cook down until soft an tender.
  2. Then I added the meat back to the pan and poured in a bit of red wine. When the wine evaporated I added 2 tablespoon of flour, so that the cooking liquid can thicken up and yield an almost creamy stew.
  3. I then added 1 quart of broth (which I made by adding 1 and 1/2 beef bouillion cube to a quart of water), 1 tablespoon of paprika and 2 tablespoons of concentrated tomatoes. I closed the lid and cooked in my pressure cooker for about 1 hour (you'll have to do longer if you are using a regular pot).
  4. After 1 hour I opened my pressure cooker and added 4 small diced potatoes to the meat and let it cook for another 40 minutes, this time uncovered so that the sauce would thicken up a bit. At this point my stew was done and the sauce was thick but not too thick, if you find the sauce too thin you can add a bit of flour if you find it too thick just add water.

The ideal complement to this dish would be a good polenta, but you can get by with just bread or maybe white rice. If you plan to have one of the those carb loaded sides you can always skip the potatoes, without ruining the dish.
Also if you like it you can have it as a soup. I usually have most of the sauce of the stew as I like it on the soupy side, BF fishes out the meat and some of the potatoes and has his on the meaty side…

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