So don’t ask why, but we had a couple of pounds of stew beef in the freezer, so we decided to make ‘real’ goulash, which is a dish we haven’t had for several years. It’s hard not to notice that almost every ethnic cuisine has a dish like this, whether it’s carne y papas (meat and potatoes) or beef tips and gravy. It’s very simple and somehow feels very luxurious.
- 2 lbs. stew beef, cut into smallish chunks
- Flour, to coat beef
- 2 yellow onions, sliced thin
- 2 tblsp Hungarian paprika
- Salt and pepper, to taste
- 2 1/2 cups of (good quality) beef broth
- 3 tblsp flour
- 1/3 cup sour cream
- Heat oil in dutch oven or large stock pot; dredge beef chunks in flour and then brown nicely (don’t cook – just brown). Remove with slotted spoon and set aside.
- Saute onions until browned at edges
- Add back meat; stir well and add spices
- Add beef broth, bring to simmer, and reduce heat to very, very low. Simmer gently for at least 1 hour
- Mix flour with 1/3 cup of water and stir into sauce, to thicken
- Turn of heat and fold in sour cream