Goulash over Spatzle

23 Feb

I just love how soothing and heart warming this recipe feels to me. Great on a cold Winter’s night. Enjoy.

Ingredients:  4 servings

  • 1 1/2 pounds beef stew meat, dried well between paper towels
  • All meat seasoning, or salt and black pepper
  • 3 Tb Olive Oil, divided use
  • 4 Tb butter, salted, divided use
  • 1 onion, sliced
  • 2 Tb tomato paste
  • 3 Tb flour
  • 1/2 cup red wine
  • 1 1/2 cups chicken broth, (I prefer this broth, but if you like to cook with beef broth please substitute)
  • 1 Tb Worcestershire Sauce
  • 3 cloves garlic, smashed
  • 1/2 tsp thyme
  • 1/8 tsp black pepper
  • 1 bay leaf
  • 2 Tb fresh parsley, chopped
  • 3 tsp sugar
  • 2 large potatoes, peeled, chopped
  • 2 carrots, chopped
  • 2 cups broccoli stems, peeled and chopped
  • 4 oz of Spatzle (Homemade German Noodles, I get mine from the Schnitzelbank in Jasper Indiana)

Preheat oven to 350

Lightly season stew meat with the all meat seasoning. Heat a Dutch Oven or a pot with a lid that can go from the stove to the oven over high heat. Once your pot gets really hot, lower the heat to medium-high and add 2 tablespoons of the Olive Oil and 2 tablespoons salted butter. Working in small batches lightly sear the stew meat, set aside in a bowl. When all of the beef is seared and removed add the remaining 1 tablespoon of Olive Oil and 2 tablespoons of butter and the onions slices. Saute the onion slices just until they become soft. Sprinkle with flour and continue to cook until the roux is a light brown color. Stir in tomato paste, red wine, chicken broth, Worcestershire Sauce and smashed garlic. Use these liquids to de-glaze the bottom of the pan and release all of that wonderful flavor from the beef. Add the thyme, black pepper, bay leaf and parsley stir well, then return the stew meat back to the pot. Cover with the lid and put into the oven to cook for 45 minutes. Stir a couple of times during this cooking period.

Add the potatoes, carrots and broccoli stems, toss well, cover and return to the oven to cook another 30-40 minutes until the potatoes are fully cooked and tender. Serve over the Spatzle Noodles.

Suggestions: Try different vegetables in this recipe. Celery, brussels sprouts, sweet potatoes, squash, all work well in this dish. You’ve got to try these Spatzle Noodles, their wonderful. You can find them at Beef goulash works well over spicy rice or all on its own with a nice hearty slice of bread and green salad.

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Posted by on February 23, 2012 in Beef, Pasta


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