Hungarian Goulash

The first signs of autumn has meandered on to our ranch. Cool evenings, transitioning to near frosty nights. Just the kind of weather that gets me back into the mood for hearty stews and slow cooked meats

Hungarian Goulash
2 1/2 lbs stew meat (beef or venison)– cut into cubes {at least 1″}
1/2 cup (about) all purpose flour for dredging
olive oil
1 large onion–cut in half then thinly sliced in have moons
10-12 crimini mushrooms–sliced
4 cloves of garlic–smashed and kept whole or near whole
1 1/2 tsp sweet paprika
1 tsp smoked paprika
1/4 tsp hot paprika
1 1/2 tsp caraway seeds
14 ounce diced tomatoes-with juice
1/2 cup water
2 cups beef broth
salt and pepper to taste (about 1 tsp of each)
1/3 cup sour cream
1 Tbs lemon juice
1/4 cup chopped parsley

Heat oil in bottom of a dutch oven (just enough to coat the bottom). Dredge the meat cubes in flour and shake of excess. Toss into the hot oil and sear meat on all sides. Do not crowd the pan, work in batches if necessary. Once the meat is seared add it back to the pan with juices (if working in batches) and add onion, mushrooms and garlic. Add a bit more olive oil if needed. allow to cook down for a few minutes. add the sweet paprika, smoked paprika, hot paprika and caraway seeds and give it a good stir, so the spices are evenly distributed. This will also toast the spices a bit. Add the tomatoes and water and use a wooden spoon to scrape all the bits off the bottom of the pan. Add beef broth and cover. place in a 350 preheated oven and allow to cook for about 2 1/2 hours, or until the meat is fall apart tender.
Remove from oven and add lemon juice. Add salt and pepper to taste. Allow to sit for a few minutes, then taste again for salt. stir in sour cream and parsley (check one more time for salt). Serve over buttered wide-noodles or dumplings

V is for Vicarious

Scout and Jones at cheer practice.