Bavarian goulash
Bavarian goulash
Ingredients/Components
- all-purpose flour - 2 Tbsp
- paprika - 1 item
- bay leaf - 1 item
- salt and pepper - 1 item
- stew beef
- vegetable oil or butter - 1/4 c
- onions, finely chopped - 4 item
- tomatoes, peeled and chopped - 2 item
- meat stock
- Burgundy or other red wine - 1 item
How to make bavarian goulash:
Trim beef, if necessary. Cut into bite-size pieces. Heat the oil or butter in a heavy saucepan. Add the beef and saut?© until evenly browned on all sides. Add the onions and saut?© until nearly translucent. Add the tomatoes and season to taste with salt, pepper and paprika. Add the bay leaf and pour into the stock; stir well. Cover and simmer 1 to 1 1/2 hours or until the beef is tender. In a small bowl, combine the flour and a small amount of the wine. Stir this into the goulash. Cook over a low heat until the sauce is thickened. Serve with potato dumplings or white bread dumplings, boiled or mashed potatoes. Pasta or rice may also be served. Yield: 4 to 6 servings.Recipe categories: Main dish, Pork chop, One Dish meal.
Rating:
Related ingredients:
sugar, pkg, salt, flour, water, oil, lemon juice, chopped onion, medium onion
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