Meat & Vegetable Goulash
1 ½ lb. Stew Meat (see note)
1 tsp. Salt
½ tsp. Black Pepper
2 tbsp. Unsalted Butter
1 small Yellow Onion, diced
1 tbsp. Sweet Paprika
2-3 tbsp. All-Purpose Flour
1 (15 oz.) can Whole Tomatoes
1 cup Hot Beef Stock
8-10 small White Onions, peeled
4 medium Carrots, peeled & sliced
1 lb. Red Potatoes, peeled & cubed
1 cup Frozen Peas
Sprinkle the meat with the salt and pepper while a Dutch oven heats up over medium heat. Melt the butter to bubbling before adding the meat to pot. Brown meat all over and then add the onion to the meat while reducing heat to medium-low. Cook onion until soft and golden. Next add the paprika and stir for 3 or 4 minutes. Sprinkle mixture with the flour and continue until it is absorbed. Now add the tomatoes with it's liquid and the stock. Cover pot, bring heat up to medium and bring to a boil. Then reduce heat to a simmer and continue for 45 minutes. To this mixture add the small onions, carrots and potatoes continuing to simmer another 30 to 40 minutes or until vegetables are tender. During the last 10 minutes add the peas. Taste and adjust the seasoning with salt and pepper if needed and serve.
Note: You can buy already cut-up stew meat or cut-up your own choice of meat for this ingredient.
Note: As anyone who follows my blog regularly knows, I hate peas. So I would add frozen whole kernel corn in it's place. I believe most recipes add peas just to offer a color contrast for the dish. Just my thoughts on it.
Ideas for Future Efforts