Ingredients: |
Ingredients: 2 to 3 pounds - boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons - all-purpose flour
3 tablespoons - olive oil, divided use
4 medium - sweet onions, sliced and separated into rings
8 ounces- baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves) - peeled, large cloves cut in half
½ cup - sweet red wine
1¾ cups - beef broth
1 (4 ounces) jar - diced roasted red peppers
¼ cup - sweet Hungarian paprika (The amount of paprika is correct - it is important that you use sweet Hungarian paprika, not a store brand)
1 cup (8 ounces) - sour cream
4 cups - cooked buttered noodles with chopped parsley
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Directions: |
Directions:1. Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour.
2. Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
3. Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
4. Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1½ to 2 hours, stirring occasionally, until beef is fork-tender.
5. Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
Serve Hungarian goulash over hot buttered noodles with chopped parsley. |
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