Shaker Beef Goulash Recipe
Ingredients
| All-purpose flour - 2 tablespoons | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Beef stew meat - 2 pounds, cut into 1-inch cubes | ||
| Cooking oil | 2 Tablespoon | |
| Onions | 2 | |
| Water | 1 Cup (16 tbs) | |
| Apple juice or cider - 1 cup | ||
| Rutabagas | 2 | |
| Carrots | 6 | |
| Parsley | 2 Tablespoon, snipped | |
| Salt | 1 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Cold water | 1/3 Cup (16 tbs) | |
| All-purpose flour - 3 tablespoons | ||
| Potatoes - 6 numbers, small, peeled, cooked, and mashed | ||
Directions
MAKING
1. In a plastic bag combine the 2 tablespoons flour, the 2 teaspoons salt, and the pepper.
2. Add the meat cubes to the flour mixture, a few at a time, shake it well to coat it evenly.
3. In a saucepan, heat oil and brown the meat, half at a time.
4. Once done, return the entire meat to the saucepan.
5. Add onions, the 1-cup water, and apple juice; cover and simmer for about 1 1/4 hours or till meat is nearly tender.
6. Add rutabagas, carrots, parsley, 1-teaspoon salt, marjoram, and thyme; cover and simmer for another 30 minutes or till meat and vegetables are done.
7. Blend the 1/3 cup water and the 3 tablespoons flour into the stew and stir and cook till bubbly.
SERVING
8. Arrange the stew into a serving dish and garnish with more parsley.
1. In a plastic bag combine the 2 tablespoons flour, the 2 teaspoons salt, and the pepper.
2. Add the meat cubes to the flour mixture, a few at a time, shake it well to coat it evenly.
3. In a saucepan, heat oil and brown the meat, half at a time.
4. Once done, return the entire meat to the saucepan.
5. Add onions, the 1-cup water, and apple juice; cover and simmer for about 1 1/4 hours or till meat is nearly tender.
6. Add rutabagas, carrots, parsley, 1-teaspoon salt, marjoram, and thyme; cover and simmer for another 30 minutes or till meat and vegetables are done.
7. Blend the 1/3 cup water and the 3 tablespoons flour into the stew and stir and cook till bubbly.
SERVING
8. Arrange the stew into a serving dish and garnish with more parsley.
Chef
