When the mornings get crisp and the leaves begin to turn, I crave heartier food. Hungarian goulash with the spices, herbs and earthy flavors of root vegetables is just the ticket. It is the perfect pairing with this month's H. Mynor Zinfandel.
4 Tbsp sunflower or Canola oil
2 yellow onions, choppped
1 1/2 lb. beef chuck, trimmed and cut into 1/2" cubes
Kosher salt and freshly ground black pepper, to taste
1/4 Cup sweet paprika
2 Tsp dried marjoram
2 cloves garlic, finely chopped
2 medium carrots, cut into 1/2" cubes
2 medium parsnips, cut into 1/2" cubes
1 1/2 lb. medium new potatoes, peeled and cut into 1/2" cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped
1. Heat oil in 5 qt. Dutch oven over medium Heat.
2. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high.
3. Add beef and season with salt and pepper.
4. Cook, uncovered stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes.
5. Add carrots, parsnips, and 5 cups of water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.
6. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.
Posted on Wed, August 31, 2016
by Wine Gallery filed under