Beef Goulash
NOTE: The sour cream is optional but adds a nice color and
richness. Serve over egg noodles. Serves six to
eight.
3 pounds beef chuck, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces
2 medium-large onions, chopped coarse (about 2 cups)
1 medium red bell pepper, stemmed, seeded, and chopped
6 medium garlic cloves, minced
2 tablespoons sweet paprika
3 tablespoons flour
1 cup white wine
2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and sliced 1/4-inch thick
1/4 cup minced fresh parsley leaves
1/2 cup sour cream
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Fry bacon in large ovenproof Dutch oven over medium heat until golden brown, about 7 minutes. Drain bacon, reserving bits and drippings separately. Increase heat to medium-high and heat 2 tablespoons bacon drippings in Dutch oven. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with another tablespoon of bacon drippings and remaining meat.
2. Add onions and red bell pepper to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in paprika and flour; cook 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and thyme, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add carrots. Cover and return to oven. Cook just until meat is tender, 11/2 to 2 hours. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in parsley and sour cream, discard bay leaves, adjust seasonings, and serve. Once sour cream has been added, do not let stew simmer or boil or sour cream will curdle.