Hungarian Goulash

Intruder
October gave a party.
Autumn wore her finest gown
a kaleidoscope of colors
golden, crimson, yellow hues.

Leaves swirled, fluttered, whirled
dancing to woodland tunes.
Trees swayed, kept time to music
under a moonlit sky.

A blustery wind howled
the uninvited guest blew through
brought party to a screeching halt
and revelers were swept away.

by Sue Ready

Hungarian Goulash
A great dish for 

Cook's Notes:

A classic dish with tender beef slowly cooked in a rich broth. It's old fashioned comfort food, a soul satisfying meal perfect for the whole family all made in one pot. Choose your meat carefully for this dish, I've found meat labeled stew meat often are cheaper cuts and chewy even when simmered on low.  I recommend a chuck cut. And be sure to sear meat dredged in flour first before proceeding with rest of recipe. Sweet paprika is highly suggested for Hungarian Goulash as it gives the goulash its signature taste. But regular paprika can be substituted if sweet not available. Serve dish over egg noodles or mashed potatoes.  Pair the goulash with a savory lemon thyme muffin. Recipe recently posted on Friday favorites. 
 http://sockfairies.blogspot.com/2018/10/friday-favorites_26.html

Recipe serves 4-6.

Cooking tip: Assembly of this dish goes smoother if all veggies are cut ahead ready to saute. 

Ingredients:

• 1-1/2 lbs. boneless chuck roast, cut in small chunks
• 2 TB. of flour
• Salt and pepper to taste
• 3 TB. olive oil divided
• 1 small box of button white mushrooms 
• 1 cup diced red and yellow mini peppers
• 1-1/2 cups diced carrots
• 1 cup diced onions
• 3 garlic cloves, minced
• 1 large russet potato , peeled and diced (about 1-1/4 cups)
• 2 tsp. sweet paprika or regular paprika 
• 1/2 -1 tsp. ground caraway seeds
• 1/2 tsp. each thyme and oregano
• 1/4 cup flour mixed with 1/3 cup dry red wine
• 4-5 cups beef broth, low sodium
• 1 can diced tomatoes, basil garlic, oregano 

Directions:

• In a plastic ziploc bag place meat cubes with 2 TB. flour, toss to coat.
• Heat  2 TB. of olive oil and sear beef cubes all sides, salt and pepper, remove from pan.
• Heat remaining olive oil and saute mushrooms, peppers, carrots, onions and garlic 3 min.  Add in diced potatoes cover and sweat all veggies for 6 minutes. 
• Add in beef broth, spices, wine mixed with flour and can of diced tomatoes. Whisk to mix well. Add meat cubes  back in to soup pot and cook stove top on low about 2 hours covered until meat tender and veggies are fork tender. Stir occasionally. A  slow cooker could be used at this step of the recipe. Cook on low 2-4 hours.