More Great Recipes: Beef | Main Dish | Stew

Provincial Beef Goulash

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Why I Love This Recipe

I call it "Provincial", but what I mean is "what's in the frig right now", because that's how I roll, folks. I grew up in a more lean era, so I still cook with what I have on hand seasonally using real basic ingredients and techniques and everything else is improvisation. Bakespace has actually meant a lot to me personally, because I have, for the VERY first time in my life, begun to write down recipes as I've made them. It's been a lot of fun; I hope you like it, too!

Ingredients You'll Need

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.

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