Tuesday, November 2, 2010

Steak Goulash Stew with Double Mashed Potatoes

I love all of these fall dishes, and one of my favorites is Beef Stew. But I decided to try a different recipe this time around; after all I’ve been using the same one for years now… Not that it’s a bad recipe I was just craving something different. You can change a classic right??
 My sister just returned from Budapest Hungary, and told me about all of the fabulous Steak Goulash she had enjoyed. So after doing a few hours of research, I stumbled upon some great recipes, and I knew with some small tweaking I could come up with a winner. So here we go this one is part classic and part Hungarian. It took me a total time of 45 minutes; it really provided different flavors and textures. It was truly enjoyable.

The Ingredients
Sirloin Steak- 1 ½ pounds (sliced into strips, about ¼ inch)
Flour- ¼ cup
Paprika- 2 tbsp
Bacon Fat or Lard- 2 tbsp
Olive Oil- 2 tbsp
Onion- 1 cup (sliced)
Anaheim (green) chile- ½ cup (sliced)
Garlic- 2 tbsp
Tomato Paste- 1 tbsp
Caraway Seed- ½ tsp
Thyme- 1 tbsp (fresh)
Beef Broth- 2 cups
Roasted Red Peppers- ½ cup (sliced)
Sherry Vinegar- 2 tbsp
Yukon Gold Potatoes- 2 pounds
Sweet Potatoes- 1 pound
Olive Oil- 3 tbsp
Salt & pepper- to taste
Chicken Broth- 2/3 cup

Method to the Madness
1)      Peel and quarter all of the potatoes, and place in a sauce pot with water. In a large plastic bag add the Sirloin steak and the flour, 1 tbsp of Paprika, salt and pepper, mix well set aside.
2)      Turn the heat on high for the potatoes. In a large sauté pan add the bacon fat and olive oil over medium high heat. Sear the sirloin one minute per side and set aside (do this in two batches if necessary). In the same pan add the onion, garlic, and Anaheim, cook for 3 minutes. Stir in the tomato paste, remaining seasonings, and left over flour from the bag. Cook for 1-2 minutes.
3)      Deglaze the pan with the Sherry and beef broth, scraping the brown bits off the bottom. Bring to a boil and reduce heat to medium, and simmer for 5 minutes. Add roasted peppers and the steak with the juices and simmer for another 3-4 minutes.
4)      Strain the potatoes when fork tender. Put the potatoes back in the same pot over low heat. Add 3 tbsp of Olive oil and the chicken broth. Season with salt & pepper and mash half and leave half chunky.
5)      Add 1 ½ cup of potatoes on a plate and the steak and spoon over the sauce with the peppers and onions over the entire dish.
6)      ENJOY!!!

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