Beef Raised With An "Old Rag Mountain View"

Jimmy & Robin Rider

Etlan, Virginia

Locally Raised And Finished - Quality Beef "The Way It Used To Be"

Hungarian Goulash

A great side with this dish is sauerkraut or a simple salad with vinaigrette dressing.

 Ingredients:

1 3-4# deboned chuck roast or chuck eye roast; trimmed and cut into 1.5-inch cubes
salt and pepper
1 (12 oz) jar of roasted red peppers rinsed (I used Cento)
1/3 cup SWEET paprika
2 TBS tomato paste
1 TBS distilled white vinegar
2 TBS canola oil
3 pounds of chopped onion-5 cups
4-5 large carrots, peeled and cut into 1-inch chunks
3 TBS all purpose flour
1 bay leaf
5 TBS beef broth
1/2 cup sour cream
2 TBS minced fresh parsley (I used dried parsley)

Goulash meat and processed seasoningPat your meat dry and sprinkle with 1 tsp salt and put it in the slow cooker.

Process the red peppers, paprika, tomato paste and vinegar until smooth in food processor and set aside.

Veggies for goulashHeat oil in a deep pot over medium heat, add the onions, carrots and 1 tsp of salt; stir and then cover and cook until onions are softened, about 8-10 min. Stir every once in a while.

Stir the flour, the bay leaf and red pepper mixture in with the onions and carrots. Cook until the mixture begins to brown and stick to the bottom of the pan, about 2 minutes. Stir in water, scraping the bottom of pan to bring up the browned bits. Turn off the heat.

Stir the onion mixture into the slow cooker with the beef until all is well coated. Cover and cook on low for 7-8 hours.

Turn off the cooker; let stew settle a bit about 5 minutes. Skim any fat if any. Remove the bay leaf.

Take out about 1/2 cup of hot stew liquid and put in a bowl and add the sour cream to temper it. Then return the sour cream mixture to the stew and stir.

Season with salt and pepper to taste.

Serve over egg noodles.

ENJOY!

(Adapted from Cook's Country)

Virginia Grown Virginia's Finest

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Contact Us:

Jimmy & Robin Rider
Rider's Backfield Farm
6251 S.F.T. Valley Road
Etlan, Virginia 22719

Phone: 540-923-4036
robin@ridersbackfieldfarmbeef.com
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