Friday, October 29, 2010

Steak Goulash Stew

Stews are one of our favorite things to make during the fall season, it is actually a staple food in our family and requires very little time to make. I am a huge fan of goulash, this recipe is not a typical goulash that you would make based off of the Eastern European recipes (just as a heads up when reading the recipe).

1/4 cup all-purpose flour
2 T. sweet Hungarian paprika
1 tsp. kosher salt
1 tsp. black pepper
1 1/2 lb. sirloin steam, trimmed, sliced into to 2-inch strips (we cut our meat smaller in that our daughters can eat it more easily since they are younger).
2 T. olive oil
1 cup chopped onion
1 T minced garlic
1 T tomato paste
1 tsp. caraway seeds (optional if you are not a lover of caraway seeds)
2 c. beef broth
1/2 c. sliced roasted red pepper
1-2 T red wine vinegar
Sour cream

Combine the flour, 1 T paprika, salt and pepper and toss the steak so that it is covered with the flour mixture; set a side.

Add oil to your pan and sear your steak for roughly 1 minute per side. Remove steak and set aside.

Saute your onions, garlic in the same pan. Stir in tomato paste, 1 T paprika, caraway seeds, and remaining flour mixture.

Add your beef broth to the pan and bring to a boil. Reduce heat and simmer stew until thickened, roughly 5 minutes. Add steak, peppers and vinegar; simmer. Add salt and pepper.

Serve stew onto of noodles, rice, etc. Can top with sour cream.

1 comment:

    Yes I see. Your version of goulash isn't prepared in the traditional sense alright. But it still sounds delicious! :0)