And then there was a recipe that looked interesting and people to feed.
Not sure why I got out The Best Recipe Book from Cook’s Illustrated (1999) but I did. I was looking through soup recipes originally thinking about a lentil soup. I came across Beef Goulash (page 278) and as luck would have it, I had all the ingredients or a reasonable proximity thereof. Making this used up the remainder of my Hungarian Paprika from Soulard Market Spice Shop but it was worth it. Here is my version.
- top sirloin butt or other beef steak cut into cubes, lean; Hubby estimates this as 10 ounces. It might be closer to 2 pounds. The original recipe called for 3 pounds,
- salt and pepper to taste
- bacon, 3-4 ounces
- 1 large onion, chopped
- 5 red mini-peppers, de-seeded and chopped
- 6 garlic cloves, minced
- 2 tablespoons paprika
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup homemade vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- bunch of baby carrots, halved; I think I used at least a dozen
- 1/4 cup freshly minced parsley
- 1/2 cup sour cream
I am not sure the weight of this beef. But it was plenty. Hubby had cut it into stew meat when he cut up a huge hunk of meat a while back. These were the bits and ends leftover from steaks.
I modified the recipe by cooking it in the crockpot. I do not usually have 3-4 hours to cook a stew on a weeknight. Goulash is good served over egg noodles and Hubby loves egg noodles. One girl was coming over as she is home from college for the summer. We like to feed her meat since her mom is vegetarian and this is her opportunity to be an omnivore. (I like meatless meals every so often but this evening was not the night for lentil soup.)
This took me 30 minutes in the morning to prep since I did take the time to brown the meat and cook the bacon. I freeze entire packages of bacon and hack off the ends as I need. This way the bacon is already diced. I also chopped up the vegetables and then just threw everything in the crockpot. The vegetables filled a four cup measure.
The aroma was marvelous as I walked in the door after work. Now for the chopping of the parsley. I love fresh herbs. And there are the plantings I just bought in the background to grow my own.
I served this over egg noodles after stirring in the parsley and sour cream. For the future I would stir in some flour or cornstarch to thicken the broth, but it was fine. I also had leftovers for lunches. It was a hit with the family diners that evening. I served it with a small salad with blueberries and pecans.