Hungarian Goulash

I was prompted by a follower to get posting some new recipes so I'll start with tonight's dinner.



Dredge in salt and pepper and flour:
3 lbs chuck roast~ I use petite tenderloins--whatever cut that is.  I just know its tender and always good.

Saute:
2 cups diced onion
3 tbsp garlic
3 tbsp sweet hungarian paprika ~ I used regular on hand paprika

Deglaze:
3 cups beef broth

Stir in:
 1/4 cup tomato paste

Off heat:
3/4 cup sour cream
2 tbsp red wine vinegar (I used red wine)


Dredge beef in flour, shaking off excess, then sear in oil in batches in a large pot over medium high heat, adding more oil if necessary. Remove beef from pot and set aside.

Saute onion,garlic and paprika in pot for 30 seconds, then deglaze with broth, scraping to loosen any brown bits.

Stir in tomato paste and reserved beef, bring to a boil.  Reduce heat to medium low and simmer, covered until meat is fork tender, 1-1 1/2 hours.  Off heat finish with sour cream, wine/vinegar and salt.

Serve with buttered egg noodles and a green salad.