Beef Goulash Recipe by PastorGallo


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									                                  Beef Goulash Ferenc Puskas-Style
                                                                  Serves 5 main courses or 10 first-course servings

                             An Italian Bardolino or Egri Bikaver (Bull's Blood) from Hungary.
                             Spanish Tempranillo. Spicy, dry Rhone red or Zinfandel
                             Malbec, Cahors, or Loire Valley Cab Franc.

                             For Beef:                                  1 red bell pepper, seeded and diced
                             1/2 cup all-purpose flour                  1 can (14 ounces) crushed tomatoes,
                             Salt and freshly ground black pepper to    with liquid
                             taste                                      2 tablespoons mild paprika
                             Cayenne pepper to taste                    1/4 cup red wine (such as Italian Bar-
                             2 pounds beef tenderloin tips, choice      dolino)
                             grade, cut into 1/2 inch dice              2 cups beef stock
                                                                        1 tablespoon red wine vinegar
                             For Goulash:                               2 bay leaves
                             5 tablespoons olive oil                    1 teaspoon minced mixed herbs (such as
                             2 garlic cloves, minced                    parsley, chervil, and thyme)
                             1 cup dried sun-dried tomatoes             1/4 teaspoon ground cumin (optional)
                             1 1/2 cups hot water                       1 cup sour cream or nonfat plain yogurt
                             2 sweet onions, about 1 pound, diced
                             3 large shallots, about 6 ounces, diced    1 pound wide egg noodles
                             1 green bell pepper, seeded and diced      2 teaspoons minced parsley, for garnish

                             FOR BEEF
                             1. On a plate, mix the flour, salt, pepper, and cayenne.
                             2. Dredge the beef in the flour mixture and set aside.
                             3. Heat 2 tablespoons of the oil in a large nonstick sauté pan and sauté
                                the garlic for 1 minute over medium-high heat.
                             4. Add half of the dredged beef and sear over high heat for 5 minutes, or
                                until browned on all sides.
                             5. Remove from the pan and set aside.
                             6. Add another 1 tablespoon of olive oil to the pan and sear the remaining
                             7. Set aside with the first batch.
16020 SE Mill Plain Blvd.
                Suite 105    FOR GOULASH
  Vancouver, WA 98684
                             1. Place the sun-dried tomatoes in a small bowl, add the water, and rehy-
                                drate for 10 minutes.
   Phone: 360-891-5505       2. When soft, remove from the water (reserving water) and finely dice.
     Fax: 360-891-0991        3. Heat the remaining 2 tablespoons of oil in a large saucepan and add
                                the onions, shallots, and bell peppers.
                                           Serves 5 main courses or 10 first-course servings

4. Sauté for 5 minutes, over medium-high heat.
5. Add the meat, tomatoes, paprika, red wine, beef stock, red wine vinegar, bay
   leaves, mixed herbs, cumin, sun-dried tomatoes, and reserved soaking water.
6. Bring to a simmer, cover the pan, and simmer over low to medium-low heat
   for 1 to 1 1/2 hours, or until the beef is perfectly tender, stirring occasionally.
7. Add the sour cream and cook for 2 or 3 minutes, stirring to completely incorpo-

1. Meanwhile, prepare the egg noodles according to the instructions on the pack-
   age (typically 10 to 12 minutes in boiling salted water).
2. Drain.

1. Discard the bay leaves from the goulash before serving.
2. Serve the goulash on top of the noodles on serving plates.
3. Garnish each serving with parsley.

HELPFUL TIP: The dish is best enjoyed with good crusty bread and hearty red wine
(preferably the same used in the recipe). If you anticipate less robust appetites,
omit the noodles and serve with bread or a little rice. Searing the beef in 2 batches
gives the beef space to sear and prevents it from sticking together. For a spicier
goulash, use a paprika with medium heat. Try to buy paprika in clear packages so
you can see it; you know it's fresh if it's a vibrant brick red in color. Otherwise, buy
it (and other dried herbs and spices) at a store where turnover is high.

The world owes Hungary for many things, one of which is goulash (or more prop-
erly, gulyas). Another is Ferenc Puskas, one of the greatest soccer players of all
time. Puskas reached the zenith of his career in the 1950s, when the Hungarian na-
tional team was busy trouncing all comers. We feel certain Ferenc would approve
of this dish, which reflects his game -- robust and skillful. The addition of sun-dried
tomatoes gives the goulash an intense and flavorful twist. The sour cream or yo-
gurt, which cuts the richness of the dish, may be added to the whole dish before
serving or by each guest at the table.

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