Subject: Better goulash
Date: Sunday 12th February 2012 20:07:56 UTC (over 5 years ago)
1 lb beef chuck (or pork butt), cut into 1 inch cubes 2 onions, sliced 2 cloves garlic, chopped white wine 1/3 cup beef stock (or chicken stock for pork) 1 Tbl sweet Hungarian paprika 1/2 Tbl hot Hungarian paprika 1/2 cup sour cream Crisco shortening, lard or peanut oil salt pepper Season the beef with salt and pepper. Heat up a Dutch oven over medium-high heat. Brown the beef in shortening until golden- brown. Remove the beef, and degrease the pan. Melt more shortening, and fry the onions until translucent. Deglaze with white wine. Return the beef to the pan. Stir. Add garlic and stock. Season with paprika and pepper. Bring to a boil, cover and simmer slowly for 1 1/2 hours. When the beef is tender, turn the heat down. Add the sour cream, and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt. Serve over egg noodles.