Our basket from Abundant Harvest came today, and I am including a couple of pictures of the beautiful produce we received in this post. In the What The Heck Do I Do With This (WTHDIDWT) vein, I managed to use the head of red cabbage, some dill, and the rainbow chard in tonight’s dinner. I am going to call the recipe for the Hungarian Goulash a semi-original; I have been making it for so many years I don’t use a recipe, and have tweaked it along the way. So I will do my best to capture how I make it – please know that quantities are approximate and to season to your own liking while the stew is cooking.
2-3 lb chuck roast, trimmed and cut in to chunks (1 -2 inches, as desired); dried with paper towels
2-4 T ghee
1 onion diced
4 cloves garlic minced
2 carrots, small dice
2 stalks celery, small dice
1-2 dates, minced
2tsp dried thyme
2T sweet paprika
1tsp dijon mustard
1T Worcestershire sauce
1 28 oz can diced tomatoes
1 c broth, red wine, or water
1 c sour cream or creme fraiche
1. Brown meat in batches in a large pot in ghee. Set aside.
2. Add more ghee and vegetables. Cook until soft.
3. Add remaining ingredients through the broth.
4. Cook on the stovetop until tender, 2+ hours. I set the timer to check/stir every 20 minutes to make sure it doesn’t burn on the bottom.
5. Add sour cream just before serving. Also optional: use a little hot paprika in addition to the sweet. Spicy!
I ate this tonight without the sour cream due to being off dairy. It was still very good! I will have an additional post with the side dishes. Until then, enjoy some pictures!
UPDATE: I forgot to include the fact that I added minced dates to this recipe. The original recipe called for a tablespoon of brown sugar.