Beef Goulash Recipe
Heavenly, superb, outstanding, are a few words to describe Beef Goulash. This Beef Goulash is so tasty that I cannot resist serving it as a Main Dish often. Stock up on bags full of Beef as you will want to make this Beef Goulash a lot. It is a staple food of the European people which has now gained popularity the world over. Is there a higher crime than reading about this Beef Goulash and not trying it out?
Ingredients
2 teaspoons vegetable oil
12 ounces lean beef round or chuck, cut into 3/4-inch cubes
1 large yellow onion, finely chopped (1 1/2 cups)
1 medium-size sweet red pepper, cored, seeded, and coarsely chopped (1 cup)
1 medium-size carrot, peeled and thinly sliced
2 cloves garlic, crushed
1/4 cup white wine or water
1 tablespoon tomato paste
3/4 cup Chicken Stock or low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons reduced-fat sour cream
Directions
IHeat the oil in a 5-quart Dutch oven or large heavy saucepan over moderately high heat. Add the beef and saute for 4 minutes or until browned on all sides. Using a slotted spoon, transfer the beef to a plate and set aside.
2 Lowerthe heat and add the onion, pepper, carrot, and garlic to the Dutch oven. Cover and cook, stirring occasionally, for 12 minutes or until the onion has softened. Add the wine and cook for 1 minute. Stir in the tomato paste, stock, and salt, then return the meat to the Dutch oven and bring the liquid to a boil. Lower the heat, cover, and simmer for 1 houror until the meat istender.
3 Using a slotted spoon, transfer the meat to the plate. Skim off any fat, then transfer the vegetables and stock to a food processor or blender and whirl for 1 minute or until smooth. Return the pureed vegetable mixture to the Dutch oven and stir in the sour cream. Add the meat and gently reheat for 1 minute or until the sauce is heated through. Do notallow the sauce to boil.
2 Lowerthe heat and add the onion, pepper, carrot, and garlic to the Dutch oven. Cover and cook, stirring occasionally, for 12 minutes or until the onion has softened. Add the wine and cook for 1 minute. Stir in the tomato paste, stock, and salt, then return the meat to the Dutch oven and bring the liquid to a boil. Lower the heat, cover, and simmer for 1 houror until the meat istender.
3 Using a slotted spoon, transfer the meat to the plate. Skim off any fat, then transfer the vegetables and stock to a food processor or blender and whirl for 1 minute or until smooth. Return the pureed vegetable mixture to the Dutch oven and stir in the sour cream. Add the meat and gently reheat for 1 minute or until the sauce is heated through. Do notallow the sauce to boil.
