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Goulash with Spicy Paprika and Red Vermouth

My first experience with Hungarian-style goulash was in the Czech republic, at a pub in Prague, where goulash is often enjoyed with a pint of beer.  Authentic goulash is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and peppers.  I’ve used these traditional elements in my recipe, but I’ve also placed my own twist on this dish.

Goulash with Paprika and Vermouth

Goulash with Paprika and Vermouth

My beef goulash recipe has a bit of heat from using a mixture of hot and sweet paprika powder (courtesy of my Mom), and includes a generous splash of Martini Rosso red vermouth for added sweetness and complexity.  I serve it over garlic mashed potatoes and garnish with parsley and sour cream.  Click on the link for the complete recipe and high definition video.

High Definition Video Presented Here:

Preparation time: 20 minutes

Roasting Time: 2 hours 30 minutes

Serves: 6 – 8

Ingredients:

  • 5 generous glugs of olive oil
  • 2 cups of flour for dredging the beef
  • 1 kg of stewing steak, cut into 1″ (2cm) cubed chunks
  • 2 large red onions, cut into 1/2″ (1cm) slices
  • 2 red peppers, de-seeded and julienned (sliced into slivers)
  • 4 cloves of garlic, minced or finely chopped
  • 2 tbsp tomato paste
  • 1  28oz can of canned diced tomatoes
  • 1 cup (250ml) of paprika powder, sweet or hot
  • 4 sprigs of rosemary, finely chopped and stem removed
  • 2 tbsp of dried oregano
  • salt and pepper to taste
  • 1 cup of red vermouth, like Martini Rosso
  • 1 cup of beef or chicken stock
  • 4 tbsp of sour cream, plus one more for garnish
  • 1 bunch of parsley, for garnish

Directions:

  1. Preheat the oven to 300°F
  2. On a stove top, pre-heat three generous glugs of olive oil in large pot or braising oven, like a Le Creuset French Oven (recommended)
  3. Working in small batches of beef at a time, dredge the cubed beef in the flour and brown the meet in the pot evenly on all sides.  Set the browned meat aside.  It should look something like this:
  4. Searing the Beef

    Searing the Beef

  5. Add an additional two glugs of olive oil to the large pot and once heated, add the red onion and red pepper to the pot.  Replace the lid and saute about 10 minutes, or until softened.  Add the garlic
  6. Vegetable Base for Goulash

    Vegetable Base for Goulash

  7. Return the beef to the pot and add the paprika powder, rosemary, oregano, and mix well.
  8. Next, add the tomato paste, and diced tomatoes. Stir well and cook for a few minutes
  9. Add the vermouth and beef or chicken stock until the meat is covered with liquid
  10. Red Vermouth - Martini Rosso

    Red Vermouth - Martini Rosso

  11. Cover the pot with a tight-fitting lid, and bake in the preheated oven for 2 hours
  12. Remove pot from oven and add sour cream.  Mix well, and return to the over for another 30 minutes
  13. Remove pot from oven one last time and serve over garlic mashed potatoes.  Garnish with parsley and a teaspoon of sour cream
  14. Serve immediately
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