Meats

Recipe By     : Sitara
Serving Size  : 6   Preparation Time :2:00
Categories    : Main Dishes     Stews     Meats


 Amount  Measure       Ingredient -- Preparation Method
    --------   ------------      --------------------------------
      2         pounds        beef flap meat or stew meat, chuck, cut in large cubes
    1/4       cup              olive or vegetable oil
     2          tbsp.            butter + 2 tbsp.  butter for sautéing the vegetables
   1/2       cup               flour
    2          tsp.               salt
    1          tsp.               ground black pepper
    1          quart             onions, sliced thin  (you need as much onions as beef)
    1          tbsp.             garlic, chopped fine
    2          cup               mushrooms, sliced
  1/4        cup               paprika, Sweet Hungarian
    1          tbsp.             paprika, hot
    1         small             bay leaf
    1         cup                red wine
   3-4      cups             beef stock
    2          tbsp.             tomato paste
                           salt and pepper to your taste


1.  Pre-heat a heavy bottom braising pot or stew pot over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess.

2.  Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat to a bowl and set aside.

3.  Wipe down the pot, then add a bit more oil and the rest of the butter.  Cook the onions until becoming golden.

4.  Add the remaining ingredients starting with the mushrooms, then the  paprika, stirring after each addition, finishing with the wine, then the beef stock. Use just enough stock to barely cover the meat. Stir until smooth.

5.   Add the browned beef and any liquids that accumulated in the bowl, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender.  Check and stir the goulash occasionally so it doesn't stick or burn.

To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some stock to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.

  Don't forget Sour Cream!   Daub the sour cream on the meat and the vegetables!!