CHEF JEFF — ONE BYTE AT A TIME: Hungarian Goulash

Noodles and a good sauce: A pairing made in heaven.

Hungarian Goulash

3 pounds boneless beef chuck steak, trimmed of fat and cut into 1-inch cubes)

4 tablespoons oil, divided

3 large onions, cut into slices

2 tablespoons red wine vinegar

3 tablespoons Hungarian paprika

1 10½-ounce can beef broth, divided

1 tablespoon tomato paste

Salt and pepper

Buttered egg noodles

Sour cream, for garnish

Finely chopped parsley and additional Hungarian paprika

Brown meat in 2 tablespoons oil; remove from pan. Add 2 tablespoons oil. Cook onion until limp. Return meat to pan with onions, along with vinegar, paprika, 1 cup beef broth. Bring to simmer. Braise until meat is tender. Add additional broth as necessary. Add tomato paste during last 5 minutes; add salt, pepper to taste. Serve on top or at side of noodles. Add dollop of sour cream to goulash, with parsley and sprinkle of paprika.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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