
Chef Jeff’s Beef Goulash
2-3 lbs of beef stew meat, cubed into bite size pieces.
1 Lg Onion(Yellow, Red, Vidalia), thinly sliced and quartered.
1 Yellow/Red Sweet Pepper, diced.
1 Can of Sweet Peas( can use frozen, about 2 Cups)
2-4 Cloves of Garlic(1-2 Tsp of Minced Garlic)
4-8 oz of Bella or Portabella Mushrooms, sliced & quartered.
4 Tbsp Coconut Oil
2-4 cups of Wine ( Not to drink but to marinate meat in! You can use whatever you have on hand, as we soak the meat in it to tenderize & flavorize (is that a word?))
2-4 Cups of Beef Stock
(Depends how much sauce you want to end up with. We enjoy a juicer stroganoff)
1 -2 Tablespoons Balsamic vinegar
1 Cup of Gluten Free Flour
2 Teaspoon Kosher Salt
2 Teaspoon Black Pepper
2-3 Tablespoons Smoked Paprika( Can use Hungarian Sweet Paprika too!)
2-4 Cups of Brown Rice Noodles ( penne, corkscrew,etc)
1. Cut the meat into bite size pieces, trimming out the fat & gristle.
2. Season with Kosher salt & pepper meat on cutting board and mix well,
let sit for 15 minutes.
3. Put meat into a casserole dish and add beer, 1 Tbsp of Paprika.
4. Mix well, make sure meat is covered or add more beer.
5. Cover & refrigerate for 1-4 hours.
6. Mix flour, 1 Tsp Kosher Salt, 1 Tsp Pepper together in bowl large enough
to dredge meat in.
7. Drain meat on paper towels. Make sure meat is not wet when you put into
flour just moist.
8. Heat oil in pan and add meat dredged in flour when oil is hot.
9. Brown all the meat and with last batch of meat, add sliced onion, garlic,
Sweet Pepper and cook until translucent.
10. Add remaining browned meat and Beef Broth, remaining Paprika, Salt,
Pepper to mixture along with mushrooms and bring to a simmer while
covered.
11. Turn heat down to a slow simmer and cook for 90 minutes, covered.
12. Stir meat mixture every 20 minutes to ensure not sticking on bottom…
Sauce should thicken slowly.
13. Season with Kosher Salt, Black Pepper to taste and add the peas and
warm thru.
14. When meat is tender it is ready to serve!
This is a great dish to make when the weather is getting colder and you want a hearty meal ready for dinner!
Using Stew meat, you really need to marinate it in the wine & vinegar to help break down the enzymes in the meat to make it tender!
Simmering it for 1.5 hours will also make the meat some of the most tender you have ever eaten!
This is a hearty dish that is a crowd pleaser!
Serve over buttered brown rice noodles or rice….You decide!
2-3 lbs of beef stew meat, cubed into bite size pieces.
1 Lg Onion(Yellow, Red, Vidalia), thinly sliced and quartered.
1 Yellow/Red Sweet Pepper, diced.
1 Can of Sweet Peas( can use frozen, about 2 Cups)
2-4 Cloves of Garlic(1-2 Tsp of Minced Garlic)
4-8 oz of Bella or Portabella Mushrooms, sliced & quartered.
4 Tbsp Coconut Oil
2-4 cups of Wine ( Not to drink but to marinate meat in! You can use whatever you have on hand, as we soak the meat in it to tenderize & flavorize (is that a word?))
2-4 Cups of Beef Stock
(Depends how much sauce you want to end up with. We enjoy a juicer stroganoff)
1 -2 Tablespoons Balsamic vinegar
1 Cup of Gluten Free Flour
2 Teaspoon Kosher Salt
2 Teaspoon Black Pepper
2-3 Tablespoons Smoked Paprika( Can use Hungarian Sweet Paprika too!)
2-4 Cups of Brown Rice Noodles ( penne, corkscrew,etc)
1. Cut the meat into bite size pieces, trimming out the fat & gristle.
2. Season with Kosher salt & pepper meat on cutting board and mix well,
let sit for 15 minutes.
3. Put meat into a casserole dish and add beer, 1 Tbsp of Paprika.
4. Mix well, make sure meat is covered or add more beer.
5. Cover & refrigerate for 1-4 hours.
6. Mix flour, 1 Tsp Kosher Salt, 1 Tsp Pepper together in bowl large enough
to dredge meat in.
7. Drain meat on paper towels. Make sure meat is not wet when you put into
flour just moist.
8. Heat oil in pan and add meat dredged in flour when oil is hot.
9. Brown all the meat and with last batch of meat, add sliced onion, garlic,
Sweet Pepper and cook until translucent.
10. Add remaining browned meat and Beef Broth, remaining Paprika, Salt,
Pepper to mixture along with mushrooms and bring to a simmer while
covered.
11. Turn heat down to a slow simmer and cook for 90 minutes, covered.
12. Stir meat mixture every 20 minutes to ensure not sticking on bottom…
Sauce should thicken slowly.
13. Season with Kosher Salt, Black Pepper to taste and add the peas and
warm thru.
14. When meat is tender it is ready to serve!
This is a great dish to make when the weather is getting colder and you want a hearty meal ready for dinner!
Using Stew meat, you really need to marinate it in the wine & vinegar to help break down the enzymes in the meat to make it tender!
Simmering it for 1.5 hours will also make the meat some of the most tender you have ever eaten!
This is a hearty dish that is a crowd pleaser!
Serve over buttered brown rice noodles or rice….You decide!