PROVINCIAL BEEF GOULASH
Provincial Beef Goulash
- 1/3c+/- Olive Oil
- 1/4-1/2lb Beef, sliced into bite-size pieces
- 1/4c Flour
- 1 + 1tsp Penzey's Northwoods Fire spice
- 1 + 1tblsp smoked Paprika
- 1/4c Balsamic Vinegar
- 1 + 2-3c add'l Beef Stock
- 1/2c Carrots, sliced
- 1/2c Onions, sliced
- 3-4 cloves Garlic, chopped
- 1/4 head Cabbage, sliced thin
- 1tblsp Sugar
- 1c Tomato Sauce (I used leftover Pizza Sauce)
- 1/2c Tomatoes (1/2 can, any kind)
- Salt & Pepper to taste
- 1/2lb Whole Wheat Rotini pasta, cooked just under al Dente
- 1c Parsley, chopped
- Garnish w/shredded hard cheese such as Parmesan
Heat oil in large Dutch oven.
Dredge beef in flour and 1tsp & 1tblsp spices, reserving excess flour to add later to thicken sauce.
Brown beef in oil 3-5min, til bleeding slows and a roux is forming in pan.
Slowly add vinegar and up to 1c stock to pan to deglaze.
Add carrots, onion & garlic now, and cook to soften and brown.
Add more stock as needed to keep roux from burning, up to another 1c.
When carrots are beginning to tender, add cabbage; cook til wilted and beginning to tender.
Reduce heat, add sugar, remaining 1tsp & 1tblsp spices, tomato sauce & tomatoes, and remaining 1c or so of stock to make a thin gravy.
If it is too thin & soupy, sprinkle in a teaspoon or so of reserved flour and blend well.
Cover & cook over low heat 30-40min, stirring periodically, til beef & carrots very tender and stew is thick & bubbly.
Add rotini, stir to blend, adding stock if need be.
Cook an add'l 15-20min to incorporate flavors.
I actually find this is BETTER to cook one day, then cool, cover and store in frig to serve reheated the NEXT day. This allows the flavors to marry, it takes that raw, wheaty taste out of the rotini, and it becomes more aromatic. Just reheat in same pot on stove, adding stock if necessary to keep from burning, and serve in bowls like stew sprinkled generously with hard cheese. You'll probably want some bread & butter, too, to mop it up.