Beef Goulash Ferenc Puskas-Style Serves 5 main courses or 10 first-course servings Pairings 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. Ingredients 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 Preparation 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 beef. 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 www.salutwine.com 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- rate. FOR NOODLES 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. TO SERVE 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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