Beef Goulash
Source of Recipe
CD Kitchen
List of Ingredients
1/4 cup unsalted butter
1/4 cup olive oil
coarse salt and freshly ground black
pepper
5 pounds beef chuck -- well trimmed, cut into 1" cubes
5 pounds yellow onions -- chopped
1/4 cup Hungarian paprika
3 cups beef stock or low sodium beef broth -- skimmed of
fat
2 pounds broad egg noodles -- cooked
sour cream -- for garnish
chopped chives -- for garnish
Recipe
1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy
bottomed pot over high heat. Season meat with salt and pepper to taste.
Cook meat in batches, being careful not to overcrowd the pot, and adding 1
tablespoon each of butter and oil as needed. Cook each batch of meat until
well browned on all sides, about 3 to 5 minutes, and transfer to a plate
while the next batch browns.
2. Reduce heat to low, add onions and cook, stirring occasionally until
onions are translucent, about 15 to 20 minutes. Return meat to pot, and
add paprika and stock. Stir well to combine. Cook covered over very low
heat, stirring occasionally, until meat is tender and the sauce has
thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg
noodles with a dollop of sour cream and a sprinkling of chives.
|
|
member logon
