Hungarian Goulash
From The Borensteins
Chompies
Yield:
8 Servings
Difficulty Level:
easy
Ingredients
- 1/2 cup Samrock Farms Heavy Cream
- 3 1/2 pounds diced beef brisket
- 1/4 cup butter
- 1/2 cup all-purpose flour (divide in half)
- 1 cup diced yellow onion
- 1/4 cup diced green bell pepper
- 2 strips bacon diced
- 1 teaspoon chopped fresh garlic
- 2 teaspoons Hungarian paprika
- 1 quart low-sodium beef broth
- 1/2 cup dry red wine
- 1/2 cup red wine vinegar
- 1 bay leaf
- 1/2 teaspoon diced whole thyme
- 1/4 cup diced tomato
- 1/4 cup chopped scallions
- 5 cups wide egg noodles
- salt and black pepper
Directions
Divide flour in half. Season diced brisket with salt and pepper, and lightly dredge in flour. Heat butter in a heavy large saucepan until bubbling and just turning nut color. Add brisket and cook until golden brown, frequently stirring. Add bacon, yellow onion, bell pepper, garlic and paprika. Cook on low heat until onions are translucent, stirring frequently. Add 1/4 cup flour and stir until incorporated. Cook on low heat for five minutes. Add red wine, beef broth, scallions, tomato, red wine vinegar, thyme and bay leaf. Simmer on low heat for about 30 minutes. Add scallions, Samrock Farms Heavy Cream and season with salt and pepper and continue to simmer until stew consistency and beef is tender. Cook noodles in boiled salted water until soft. Serve hot over buttered egg noodles.
