Goulash With Pasta

Serves 8

 

Ingredients:

• 2 - 3 pounds  Boneless chuck roast, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 2 tbsp  All-purpose flour
• 3 tbsp  Olive oil, divided use
• 4 medium   Sweet onions, sliced and separated into rings
• 8 ounces   Baby portobello or crimini mushrooms, brushed clean and cut in half
• 1    Garlic (about 12 cloves), peeled, large cloves cut in half
• 1-3/4 cups   Beef broth
• 1 (4 ounces) jar   diced roasted red peppers
• 1 cup (8 ounces)   Sour cream
• Pasta and Chopped parsley

 

 

How to Make it?

• Place beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper Toss with the flour.

• Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

• Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

• Add beef broth and roasted red peppers. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

• Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Tips :

          - Serve the goulash over hot pasta with chopped  parsley.       
          - Reheat and stir in the  sour cream just before serving.