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Categories:
bacon onion pearl onions flour hearty red wine beek stock carrots mushrooms catsup Worcestershire cayenne butter flour goulash
Viewed: 41 - Published at: a year agoIngredients
- 5 strips of bacon
- 1 medium onion, chopped
- 1 jar of pearl onions
- 1 1/2-2 lbs of round steak cut into cubes
- Spice mix made of 1/8 cup of flour plus 1 teaspoon of each of the following: paprika, marjoram, garlic, seasoned salt, lemon-pepper
- 3/4 cup hearty red wine
- 2 cups beek stock
- 1 cup carrots cut in large dice
- 1/2 pound mushrooms
- 3/4 cup catsup
- 2 Tbsp worcestershire
- pinch of dry mustard and cayenne
- Roux
- 3 Tbsp butter
- 3 Tbsp flour
- 1 cup of stock from goulash
Method
- Cut up and cook 5 strips of bacon. Remove bacon and crumble. Reserve drippings.
- Brown chopped onion in drippings. Remove and reserve remaining drippings.
- Place pearl onions, browned onion and bacon in a Dutch oven.
- Toss meat in a plastic bag with flour & spice mix.
- Brown meat in remaining drippings.
- Add wine to pan to deglaze. Scrape up any browned bits and add wine to Dutch oven.
- Add beef broth and meat.
- Add carrots, mushrooms, catsup, worchestershire, dry mustard and cayenne.
- Simmer on low for 2-4 hours until meat is fork-tender.
- Melt 3 Tbsp of butter in a sauce pan. Add 3 Tbsp of flour and sautee gently until flour is browned. Slowly add about 1 cup of stock from the goulash to the roux, mixing constantly. Stir mixture into the goulash to thicken the sauce.
