Ingredients: |
Ingredients: 1 pound of boneless chuck roast, trimmed of excess fat and cut into 1½ inch cubes
salt
ground black pepper
¼ cup of sweet paprika
12 oz jar of roasted red peppers packed in water, drained and rinsed
3 tbsp tomato paste
3 tsp red wine vinegar, divided
2 tbsp vegetable oil
7 oz small mushrooms, sliced
3 large onions diced small
3 cloves minced garlic
1 tbsp thyme
1-14 oz can diced tomatoes, do not drain
3-4 cups beef broth, divided
4 medium potatoes quartered
4 large carrots cut into 2 inch pieces
2 tbsp cornstarch
¼ cup sour cream
salt and pepper to taste
fresh parsley for garnish
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Directions: |
Directions:Preheat oven to 325º. Season beef with salt and pepper and set aside at room temperature
Process paprika, drained red peppers, tomato paste and 2 tsp vinegar until smooth. Set aside
Pour the vegetable oil into a large dutch oven set over medium heat. Add mushrooms and saute until starting to brown. Add onions and 1 tsp salt. Cover and cook, stirring occasionally until the onions are soft but not browned, about 8 to 10 minutes.
Remove the lid and add the garlic and thyme and saute. Add diced tomatoes with juice, beef , and 2 cups of beef broth. Stir well and combine. Cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours, stirring half way through.
Add potatoes and carrots and 1 cup of the remaining beef broth to the pot. Cover and return to the oven, cook for 60 minutes, stirring half way through until the beef and potatoes are tender. Remove from the oven.
Place dutch oven on the stove and heat on medium. Allow the stew to settle a minute then skim off and discard any fat that pools on top. Remove thyme sprigs. Mix cornstarch with ¼ cup of the remaining beef broth. Drizzle into the stew while stirring gently to combine. Heat for 2 minutes or until slightly thickened. Off heat, stir in remaining 1 tsp vinegar. Check seasoning to taste. Stir in sour cream- or- serve each bowl garnished with a dollop of sour cream, parsley and fresh black pepper. |
This recipe for Hungarian Goulash is from