CHEF JEFF — ONE BYTE AT A TIME: Hungarian GoulashNoodles and a good sauce: A pairing made in heaven.
By: Herald Staff Report,
Noodles and a good sauce: A pairing made in heaven.
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.
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