T. Mike Fletcher
Hungarian Goulash With Creamy Polenta With Asiago and Roasted Red Pepper
Yield: Approximately 6 servings.
4 tablespoons vegetable oil
2 pounds cleaned bottom round, cut into 1 1/2-inch cubes
Salt and pepper
1 large yellow onion, chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon caraway seed
1/2 teaspoon dried thyme
1 cup beef stock or canned beef broth
1 cup dry white wine
1 teaspoon red wine vinegar
2 tablespoons tomato paste
1/2 pound baby carrots
1 cup peas
2 tablespoons flour
1/2 cup sour cream
Preheat oven to 350 degrees. Add 2 tablespoons oil to a Dutch oven. Season beef with salt and pepper. Brown meat on all sides, in batches. Remove from pan. Reduce heat, add the remaining 2 tablespoons oil and sauté onions until tender and lightly browned. Add garlic at the end and sauté until fragrant. Add seasonings, stock, wine vinegar, tomato paste, and carrots. Return meat and bring to a boil.
Cover and bake until meat is tender, about 2 to 2 1/2 hours. If serving immediately mix flour with sour cream and stir into juices. Add peas and bake, uncovered, for 15 to 20 minutes longer until sauce thickens slightly. Correct salt and pepper. Serve immediately.
To Make Ahead: Make as directed to the point of adding the peas, flour and sour cream. Cool and freeze. To serve, thaw, bring to a boil, mix flour and sour cream. Add peas and flour mixture and proceed as above.
