s BEEF GOULASH ****
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s BEEF GOULASH ****
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Ingredients
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Instructions Instructions: *** 2-7-2010 very good *** Serves 6 3+ to 4 pounds beef chuck roast, trimmed and cut into 1+-inch chunks (about 3 pounds) Salt and black pepper 2 tablespoons flour 6 slices bacon, cut into thin strips (about 6 ounces) 3 large onions, cut into 1+-inch wedges 4 cloves garlic, minced + cup sweet paprika 1 teaspoon caraway seeds + teaspoon dried marjoram or oregano 2 medium bay leaves 2 tablespoons tomato paste + cup homemade or packaged low-sodium chicken broth 1+ cups (1 12-ounce bottle) Pilsener beer 2 medium red bell peppers, cut into 1-inch pieces 2/3 cup (full fat) sour cream, at room temperature 6 tablespoons chopped fresh parsley In a medium bowl, toss the beef with 2 teaspoons salt, 1 teaspoon black pepper, and the flour to coat. In a large, heavy Dutch oven over medium-low heat, fry the bacon, stirring occasionally, until lightly browned, about 8 minutes. Transfer the bacon to a paper-towel-lined plate and reserve; pour off all but 2 teaspoons of the fat and set aside. Heat pot over medium-high heat until bacon fat begins to bubble, about 40 seconds. Add half of the beef, so that pieces are close together in a single layer but not touching (do not crowd), and cook without moving until deeply browned on the bottom, about 3+ minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3+ minutes longer; transfer the beef to a medium bowl and set aside. Heat 2 more teaspoons of bacon fat and repeat to cook remaining beef, reducing the heat as necessary if the drippings in the pot begin to burn. Return the pot to the burner, reduce the heat to medium, heat 2 more teaspoons of bacon fat, and add the onions and + teaspoon salt. Stir, then cook until just starting to soften, about 5 minutes. Add the garlic, paprika, caraway, marjoram or oregano, bay leaves, and tomato paste, and cook, stirring, until fragrant, about 1 minute. Add the chicken broth, increase the heat to high, and, using a wooden spoon, scrape up the brown film on the bottom of the pot until it is all dissolved, about 2 minutes. Slowly pour in the beer. Add the cooked beef with accumulated juices, push it down into the liquid, bring to a boil, reduce heat to very low, cover, and simmer until the beef is tender, about 2+ hours. Add the bell peppers, reserved bacon, and + teaspoon each salt and black pepper to the pot, stir to mix, cover the pot, increase the heat to medium, and cook until the bell peppers are tender, about 12 minutes. Remove the bay leaves. In a medium nonreactive bowl, whisk the sour cream with about 1/3 cup of the stew juices just until incorporated. Add the sour cream mixture and 4 tablespoons of the parsley to the stew, and stir to distribute. Taste the stew and adjust the seasoning with additional salt and black pepper, if necessary. Serve at once with boiled potatoes or buttered egg noodles, sprinkling each portion with some of the remaining parsley. Send comments or suggestions to Adam Ried at cooking@globe.com. ¬ Copyright 2010 The New York Times Company Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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