Classic Goulash
Servings: 4
Ingredients
1 small packet unflavored gelatin
1 strip thick cut bacon
1 lb stew meat
1 clove garlic, minced
2 TBSP paprika
1 bay leaf
1 tsp dry oregano
1/2 tsp dry thyme
1/3 cup tomato sauce or 1 T tomato paste
2 cups beef broth
2 cups water
1 TBSP balsamic vinegar
salt & pepper
Directions
1. Pour gelatin over the cold water and set aside
2. In a Dutch oven brown the strip of bacon over medium heat
3. Season the beef with salt & pepper and increase temperture to high. Add the beef cubes, brown on all sides
4. Add the onion and garlic and all the dried spices and cook over medium heat for about 10 minutes
5. Add tomato product and cook for 3-5 minutes more
6. Add the broth and water and bring to a boil
7. Reduce heat and add the solidified gelatin mixture and simmer until beef is tender and just starting to fall apart 2 1/2-3 hours leaving the pot 3/4 covered. Stir frequently
8. Remove the bacon strip and bay leaf and add the balsamic vinegar
9. Taste and season with salt & pepper. Serve with egg noodles
2. In a Dutch oven brown the strip of bacon over medium heat
3. Season the beef with salt & pepper and increase temperture to high. Add the beef cubes, brown on all sides
4. Add the onion and garlic and all the dried spices and cook over medium heat for about 10 minutes
5. Add tomato product and cook for 3-5 minutes more
6. Add the broth and water and bring to a boil
7. Reduce heat and add the solidified gelatin mixture and simmer until beef is tender and just starting to fall apart 2 1/2-3 hours leaving the pot 3/4 covered. Stir frequently
8. Remove the bacon strip and bay leaf and add the balsamic vinegar
9. Taste and season with salt & pepper. Serve with egg noodles
