Recently, Max and I were reflecting on our Germany and Austria babymoon and found ourselves pining for one meal in particular. While in Salzburg, I enjoyed the best bowl of goulash soup in the whole wide world - according to me and my limited range of goulashism. In the moment while enjoying this bowl of greatness at the cutest little Austrian pub, I filed that one away as something to make again during the winter.
Here in Texas, we aren't having much of a winter, however, we can pretend. This was easy guys and as much as you can buy from the grocery store pre-chopped, the less amount of time it takes you to do, which in my book means even easier. I started this dish when I got home from work, was able to accomplish changing clothes, changing Hadley, nursing Hadley and decompressing while watching an episode of Grey's Anatomy (yep, started that one from the beginning again) - then viola, dinner was ready. It is a great meal to make when planning to have leftovers to eat throughout the week. I researched various Viennese versions and created a combination of a few different ones, including my Beef Goulew shared last year, with ingredients I thought would work best - and they were perfect together. Enjoy!
Ingredients:
Yields 6-8 servings
- 2 lb. sirloin, cubed (1 inch)
- 3 tbsp. flour
- 2 tbsp. sweet Hungarian Paprika, divided in half
- 1 tbsp. garlic granules
- salt and pepper
- olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 packet of onion soup mix
- 2 tbsp. tomato paste
- 1 cup red wine (I like to use a Merlot - it enhances the flavor and the guy at the wine store told me that Merlot and Bordeaux are better to use over say a Cab because of the acidity levels - and I'm sure there was more to that explanation but I claim baby brain.)
- 3 cups beef broth
- 1 tsp. parsley
- 2 tsp. Worcestershire
- 1 tsp. soy sauce (I use gluten free tamari)
- 1 red bell pepper, diced
- 1-2 cups chopped carrots (I like to get these pre-chopped to save on time)
- 2 cups potatoes, cubed (small, like half inch)
- 1 tbsp. Cornstarch (optional)
- Water (optional)
- Sour cream (optional garnish)
1.) Combine the flour, 1 tbsp. paprika, garlic granules and salt & pepper in a large mixing bowl, stirring to combine. Add the cubed meat and toss to coat. In a dutch oven, braise your beef in about 2 tbsp. of oil on high heat, browning on all sides. Remove and set aside.
2.) Lower heat to medium and add onions. Saute until translucent, scraping the brown bits off the bottom of the pan. Add the garlic and the bell pepper.
3.) Add beef back into the dutch oven. In a small bowl combine the onion soup mix, broth, tomato paste, red wine, remaining 1 tbsp. paprika, parsley, Worcestershire, and soy sauce. Whisk together then pour into the dutch oven. Set the timer for 90 minutes and walk away.
4.) 90 minutes later, that beef should be nice and tender, the flavors melded together beautifully, and your kitchen smelling phenomenal. Give it a good stir and then add the chopped carrots and potatoes. Allow it to cook another 20-30 minutes until both carrots and potatoes are easy to pierce with a fork.
5.) At this time, you can also choose to either thicken the liquid or leave it as is for more of a "soup" like consistency. If you would like to thicken, that is where the cornstarch and water comes in - which I learned was called "making a slurry". For a dish of this size, I use 2 tbsp. cornstarch in a small bowl, then add 2 tbsp. water, mixing to form the slurry. Once combined without any lumps, add it to the pot. Let it simmer to continue to thicken. Repeat this process 1 tbsp. at a time to reach your desired consistency.
Max likes his goulash with sour cream, so you can add a dollop or eat it plain!
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