CHEF JEFF — ONE BYTE AT A TIME: Beef Goulash

This stew-type dish dates back to 9th century Hungary.

Beef Goulash

2 pounds lean beef chuck

4 tablespoons vegetable oil

1 large onion, chopped

1 cup red wine

1 cup water

1 bay leaf

2 tablespoons all-purpose flour

2 tablespoons paprika

1 red bell pepper, chopped

½ cup tomato puree

1 tablespoon chopped garlic

1 teaspoon chopped parsley

Salt and pepper to taste

Cut meat into 2-inch cubes. Heat 2 tablespoons oil over medium-high in skillet. Saute onion until lightly browned. Add beef; cook, stirring, over high heat for 10 minutes. Add wine, water, bay leaf. Cover; simmer until meat is tender. In saucepan, whisk flour into remaining 2 tablespoons oil over medium heat. Simmer 2 to 3 minutes; add paprika; simmer another 2 to 3 minutes, stirring. Slowly stir this into beef mixture. Bring to slow boil; add bell pepper, tomato puree, garlic, parsley, salt, pepper. Bring to boil then simmer 10 minutes. Serve over noodles.

Yield: Serves 6.

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

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