Gourmet Gulasch
Ingredients
- 1.5-2 lbs stew meat ⓘ
- 1/4 cup oil (canola or grapeseed) ⓘ
- 1 6 oz can tomato paste ⓘ
- 1 paprika (red bell pepper, chopped ⓘ
- 2 tablespoons capers
- 3 tablespoons fresh parsley ⓘ
- 1 cup red dry wine
- 1 clove garlic, minced ⓘ
- 1 large onion, finely sliced ⓘ
- 1 tablespoon paprika (Szed hot Hungarian) ⓘ
- 1 15 oz can beef broth ⓘ
- 1 pinch caraway ⓘ
- 3 tablespoons flour ⓘ
Instructions
- In a Dutch Oven heat the oil and sautee the sliced onions until translucent. Add the chopped red bell pepper and sautee about 5 minutes. Stir a bit so the onions do not get brown. Keep the heat moderate, put lid on. Place cut (1-in. pieces) stew meat into Dutch Oven. Allow outside to cook just a bit. Add the beef broth, paprika, capers, red wine, caraway and tomato paste. Stir until mixture is uniform and there are no clumps. Allow to reach a boil and then allow to simmer. Remove about 2/3 cup of the broth. Add the 4 tablespoons of flour and mix evenly. Add to stew and stir until homogenous. Make sure stew is simmering. Allow to gently simmer for 2 hours, occasionally stirring.
- After 2 hours, add fresh parsley and sour cream. Allow stew to cool for 10 minutes.
- Serve Gulasch over Nockerl, Spatzle, or egg noodles. Serves 4.
- Guten Appetit!
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).