Hungarian Goulash

Honestly I have no clue how authentic this is. It probably isn't, but I don't care. It's yummy and it's something that goes awesome with the Fluffy Whole Wheat Rolls I made specifically for this.

I used beef shank cuz it was on sale, but honestly any cheap cut of meat/muscle would go well with this. The awesomeness of braising and stewing makes any meat super tender and fall-apart-y. This is definitely a dish that best utilizes those cheap tough meats. :D


Hungarian Goulash
(serves 2)

Ingredients:

• 1 lb stewing beef, cubed
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 Tbsps paprika (Hungarian is best)
• 3/4 cup beef broth or water
• 2 Tbsps tomato paste
• Salt & pepper, to taste
• 1/4 cup all-purpose flour
• 2 Tbsps canola oil

Directions:

1. Heat oil on medium high heat in a medium pot or Dutch oven. While the oil is heating up, add flour and season it with about 1/4 teaspoon each of salt and pepper in a medium mixing bowl. Toss in beef cubes to coat evenly.
2. Sear beef cubes until they're nicely browned. Sear in batches, if necessary. Transfer beef to a bowl or plate. Set aside.
3. Stir in onions, garlic, paprika and tomato paste, scraping up brown bits as the onions releases its juices. Cook until onions start to soften and garlic gets fragrant. Add the beef back in, including any juices that may have run and beef broth or water.
4. Bring to a boil and then lower heat to the lowest setting. Cover and simmer for 2 to 2 1/2 hours, or until tender (beef falls apart when poked with a spoon).
5. Serve with Fluffy Whole Wheat Rolls and a side salad.

You can always make this into a one pot meal by adding some root veggies in the beginning to stew and then adding in some cooked quinoa at the end.