Goulash {Gastropost Mission #41}

Goulash

Our Gastropost Mission a couple of weeks ago was all about NOODLES, and the Mission Inspiration was Asian noodles in particular. This is something I feel is best left to the pros. Yes, I have attempted to make Pad Thai at home many years ago. No, it did not go well, and resulted in a bottle of fish sauce in the fridge that I never opened again. But these Missions are about challenging ourselves, right? Unable to turn this Mission into a dessert like I normally do, I selected a recipe and got to work.

How did it go, you ask? Hmmm, not so well. I tried this recipe for Vietnamese Vermicelli Salad with Peanut Crusted Chicken, but it just did not float my boat. I didn’t really like the sauce. But hey, I tried right? It sure looked pretty though:

Vietnamese Vermicelli Noodle Salad

I considered some other noodle dishes, and having nailed recipes for my favourite pasta toppers back in the early days of Planet Byn, moved on to something I’ve wanted to make for ages from Smitten Kitchen: GOULASH! This is essentially a beef stew with bacon, red peppers, and LOTS of paprika, simmered low and slow for a few hours. Where do the noodles come into play, you ask? You serve this delicious concoction over egg noodles. Mission accomplished!

Goulash

Source: Smitten Kitchen

Ingredients

3 slices bacon, cut into small pieces

1 lb boneless stewing beef, cut into 1/2″ cubes

1 tbsp vegetable oil

2 small onions, chopped fine

3 garlic cloves, minced

1 1/2 tbsp paprika

2 1/2 tbsp flour

2 tbsp red wine vinegar

2 tbsp tomato paste

3 cups beef broth

1/2 tsp salt

1 red pepper, diced

Directions

  1. In a dutch oven, or large saucepan with a lid, cook the bacon over medium heat. Drain on a plate lined with paper towl.
  2. Brown the beef in batches and remove to a plate.
  3. Reduce heat to medium low, and heat the oil. Add the onions and garlic, and saute for 6-8 minutes until golden. Sprinkle in the paprika and flour and cook, stirring for 2 minutes. Add the red wine vinegar and tomato paste, and cook for another minute. Stir in broth, salt, red pepper and add back the bacon and beef. Bring to a boil, then lower to a simmer, and cover, stirring occasionally for 1 1/2 – 2 hours. *I wanted mine to be a bit thicker, so I added a cornstarch slurry at the end – about 2 tbsp of cornstarch, whisked with a bit of water*

*This is supposed to be served with a cucumber salad that I didn’t get to this time, but will next time!*

This entry was posted in Beef & Pork, Pasta & Noodles and tagged , , , , , , . Bookmark the permalink.

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