Monday, August 22, 2011

Goulash-stew alla me :-)

You gonna love this!!! It's a good winter dish, but russians are famous for their soup and goulash addiction, so we cook good winter dishes even in summer, so...Enjoy!

3 pounds chuck meat, trimmed & cut into 1-1½ inch cubes.
4-5 medium potatoes, peeled & cut into 1 inch cubes
5-6 garlic cloves, minced
4-5 tablespoons sweet paprika
 2 big carrots, chopped
3-4 medium onions, chopped
3 tablespoons olive oil
3 cups chicken broth
¼ cup unbleached flour
2 bay leaves
2 tablespoons tomato paste
1 teaspoon dried marjoram
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1/2 cup of red wine
salt & pepper to taste

1. Season beef with salt and pepper to taste. Heat 1 tablespoon of oil on medium-high in a dutch oven or stock pot for 3-4 minutes until hot.Add the meat and sear each side about 2 minutes per side until well browned. Make sure each cube of meat is not touching; you may have to brown the beef in 2 batches adding another tablespoon of oil for the second batch. Transfer beef to a plate.

2. Reduce to medium heat, add the remaining oil and stir scraping bottom of pot. Add onions and a pinch of salt and continue to stir scraping the bottom to loosen the browned bits. Stir onions about 5-6 minutes.

3. Add garlic and stir 1 minute. Add paprika and flour, stir for another minute. Add chicken broth, continue stirring and scraping bottom. Stir in tomato paste, bay leaves, marjoram and ½ teaspoon salt.

4. Add the browned beef, bring to a simmer but do not boil . Cover pot with lid and place pot into a 300 degree pre-heated oven for 1 hour.

5. Remove pot from oven, add wine, potatoes, carrots, red and green peppers, cover and return to the oven for 1 hour.

Serve immediately... with bread and butter! :-)

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