Tasty Thursdays around the old homestead have kind of warped into “Pick a country and do one dish from that country”. How we got to the point of Hungarian Goulash is a bit of an inside joke however it works for tonight as I have, and I hate to admit it, never made this classic Hungarian dish before and because I haven’t I Googled it and decided to use this recipe which comes from Taste of Home Magazine with a very slight adaption from yours truly.
Here’s how we do this one.
- 2 1/2 pounds Stew Beef – cut into bite sized pieces
- 2 cups Beef stock
- 1 cup Sour Cream
- 3 tbsp Canola Oil
- 2 pounds Pappardelle noodles
- 1/4 cup + 2 tbsp Flour
- 1 10 ounce can Aylmers Original Accent tomatoes
- 1 large White Onion – peeled, cut in half and sliced
- 1 medium Yellow Pepper – rough diced
- 1 medium Red Pepper – rough diced
- 4 Garlic cloves – chopped
- 6 tbsp Paprika
- 3 tbsp Butter
- Fresh Parsley – chopped for garnish
- Salt and Pepper to taste
Putting it all together:
- Preheat the oven to 350° degrees.
- Toss the stew beef in the 1/4 cup of flour shaking off any excess.
- Heat the Canola oil in a medium sized stock pot and brown the stew beef in batches and set aside.
- To the stock pot add the butter, onions, garlic and peppers and saute for about 4 minutes. Remove the onion and pepper mix and deg-laze the pot with some of the Beef stock making sure to scrape up the Sucs (the little brown bits on the bottom of the pot).
- Add back the onions, peppers and beef mixing well. Add the remaining beef stock and the Aylmer tomatoes stirring well.
- Mix in the remaining flour and bring to a boil. Reduce the heat, cover and place in the oven for 90 minutes or until the beef is tender.
- Cook the noodles according to the package instructions
- Add the sour cream to the Goulash and heat through.
- Drain the noodles, plate and top with the Goulash.
- Garnish with Parsley
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……..