image credit: wikipedia12 ounces of beef round, cut into 2" pieces
4 tablespoons paprika, ( I usually add more so that it thickens with paprika instead of using flour) If you want to use some flour to thicken it, you are free to use flour as needed.
Kosher salt and black pepper as needed
An oil that is Neutral in flavor (as needed)
8 ounces of onion, small dice
2 garlic cloves, minced
2 tablespoons tomato paste
4 fluid ounces red wine (usually Hungarian "goulash" doesn't call for red wine but I LOVE the extra kick it gives to the stew)
16 fluid ounces brown veal stock
1 sachet (meaning a bay leaf, a few peppercorns, a sprig of rosemary wrapped inside a piece of cheese cloth that you will add to the pot and remove when the dish is ready)(optional)
1/4 teaspoon caraway seeds, toasted
1/2 teaspoon dried oregano
1. season the flour with salt and pepper
2. dredge beef first in 2 tablespoons of paprika and then the seasoned flour
3. Heat oil in a 2 quart saucepan and sear the beef in batches.
4. Make sure to sear each side of the diced beef (and by sear, I mean brown the meat)
5. Do not overcrowd the pan or the meat will steam rather than sear and will result in a bland product
6. remove meat and reserve.
7.Add onion and garlic to the pan and saute to develop color.
8. Pince with tomato paste. (basically add the tomato paste to the pot to caramelize it).
9.Deglaze with red wine and reduce au sec. (reduce till almost dry)
10 Return meat to the pot and cover with veal stock
11. Add sachet, caraway seeds, and dried oregano. Season, cover , and place in a 300 degree oven.
12. Braise (cook) for one and a half to two hours or until meat is tender. check the level of the liquid after 45 minutes and add more if necessary.
13 Remove from oven, degrease and check seasoning, serve warm over spaetzle or any kind of pasta or white rice.
recipe credit: le cordon blu (formally known kitchen academy in Hollywood,Ca)
No comments:
Post a Comment