Ingredients
- 4 oz Nueske's Bacon, diced
- 3 lb beef chuck, cubed 1"
- 1.5 c. flour
- 3 c. onion, julienned
- 6 cloves garlic, minced
- 2 oz paprika
- 1/4 oz ground caraway
- 4 bay leaves
- S&P to taste
- 1/2 c. red wine
- 1/2 cup beer
- 2 c. beef stock
- 1/4 c. tomato puree
- 2 packages butter, for roux
- 2 oz flour, for roux
Directions
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in a heavy pot, brown bacon.
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Dredge cubed meat in flour and add to hot stew pot.
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Add onions, garlic, paprika, caraway, bay, salt and pepper and simmer for 10 mins.
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Add wine, beer, stock and tomato puree.
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Prepare roux by adding butter and flour together in a pan.
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Cook on low for 10 mins, stirring often.
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Slowly add roux to goulash stirring as you add.
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Sauce should thicken.
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ver goulash and simmer until meat is tender, about 1.5 hours.
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Serve over egg noodles and garnish with sour cream.