 Emily’s Goulash
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Emily’s Goulash
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Ingredients
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1/2
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cup all-purpose flour
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3
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teaspoons salt, divided
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2
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teaspoons pepper, divided
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1/4
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cup plus 2 tablespoons vegetable oil, divided
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2
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pounds boneless beef chuck shoulder, cut into bite-size pieces
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2
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shallots, finely chopped
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3
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cloves garlic, finely chopped
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1
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can (about 28 ounces) diced tomatoes, undrained
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1
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tablespoon paprika
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3-1/2
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cups water
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1
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teaspoon dried parsley flakes
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1
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teaspoon dried thyme leaves
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2
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bay leaves
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3
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tablespoons sour cream
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Hot cooked egg noodles
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1. Combine flour, 2 teaspoons salt and 1 teaspoon pepper in shallow bowl. Heat large ovenproof Dutch oven over medium-high heat. Add 1/4 cup vegetable oil. Dip pieces of beef into flour mixture; shake off excess and brown thoroughly in batches in Dutch oven. Do not crowd pan. Transfer beef to plate and set aside. Drain fat and wipe out pan.
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2. Preheat oven to 325°F. Add 2 tablespoons oil to Dutch oven; cook and stir shallots and garlic over medium heat about 2 minutes. Add tomatoes with juice and paprika; simmer 2 minutes. Add reserved beef, any accumulated juices, water, parsley, thyme and bay leaves. Cover; bake about 1-1/2 hours or until beef is tender.
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3. Remove from oven; simmer over medium heat 20 minutes, stirring occasionally. Reduce heat to low and stir in sour cream. Cook and stir until liquid has reduced to sauce-like consistency, about 20 minutes. Stir in remaining 1 teaspoon salt and 1 teaspoon pepper. Remove and discard bay leaves. Serve over noodles.
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© Publications International, Ltd.
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Printed
from fbnr.com
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