Hungarian Beef Goulash
 
Recipe by: Chef John J. Vyhnanek 
Preparation time: About 2 1/2 hours 
Serves: 4 
 
2 lb.  beef stew meat, chuck or round
1/4 cup  oil, light flavored olive or vegetable
2 Tbsp  clarified butter + 2 Tbsp. clarified butter for sauteing the
  vegetables
1/2 cup  flour
2 tsp  kosher salt
1 tsp  ground black pepper
1 quart  onions, sliced thin
1 Tbsp  garlic, chopped fine
1 cup  fresh green peppers, chopped fine
2 Tbsp  flour
1/4 cup  paprika, Spanish style or real Hungarian
1   bay leaf, small like the size of a quarter
1 Tbsp  fresh marjoram or 2 tsp. dried
1 cup  dry white wine
2 tsp  sugar
1 quart  hot veal stock or canned beef broth
2 Tbsp  tomato paste
  additional salt and pepper to your taste
 
Preheat a heavy bottom braising or saute pan over medium heat; mix the 
flour, salt and pepper together, dredge the meat in the flour and shake off 
the excess. Add the oil and butter to the pan then add the meat and brown it 
on all sides. Adjust the heat as you need so that the meat doesn't burn or 
boil in the pot. You may want to do this in 2 or 3 batches. When brown 
remove the meat and keep it warm. Now add the additional 2 Tbsp. clarified 
butter, onions, green peppers and garlic and cook about 2 minutes, add 2 
Tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining 
ingredients starting with the paprika, stirring after each addition, 
finishing with the wine, then the hot stock. Stir until smooth then add the 
browned beef, bring it to a boil, then reduce the heat to a simmer. Cover 
the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any 
oil that rises to the top during the cooking and discard it. Check and stir 
the goulash occasionally so it doesn't stick or burn. 
 
To serve adjust the seasonings to your taste, remove the bay leaf. You may 
adjust the thickness with cornstarch dissolved in a little water to thicken 
it or add some water to thin it. The sauce shouldn't be too thick, it should 
d be more like the consistency of heavy cream. 
 
Serve with buttered noodles, green beans and slices of rye bread. 
 
 
 
 
(ID: 81038) Mirror: rec.food.recipes: Sat, Jul 27, 2002


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