Beef Goulash

Recipe Ingredients

4		Bacon - chopped
3 lbs	1362g / 48oz	Boneless beef shank - trimmed, and
		Cut into 2" cubes
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	All-purpose flour
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - chopped (medium)
3		Garlic cloves - minced
2		Roasted red bell peppers - peeled, sliced
3 tablespoons	45ml	Hungarian sweet paprika
2 teaspoons	10ml	Caraway seeds - toasted, ground
2 tablespoons	30ml	Red wine vinegar
1		Whole peeled tomatoes - (15 oz) - hand crushed
6 cups	1422ml	Low-sodium beef broth
4		Russet potatoes - peeled, and
		Thickly sliced
1/2 cup	118ml	Sour cream
		Chopped flat-leaf parsley - for garnish

Recipe Instructions

Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.

Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.

Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D04) - from the TV FOOD NETWORK

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