Cooked ahead for during the week. I made this with beef for the carnivorous dudes in the house, but I'd love this with just the sauce over noodles or rice. This is a riff on a Jamie Oliver recipe I saw on TV while at the gym yesterday. Writing it down before I forget it, because I was just winging it.
(Sort of) Hungarian Goulash
2 lbs. beef cut for stew
Coriander for seasoning
2 sweet peppers
1 fennel bulb, quartered, top removed
1 carrot
1 apple
1 red onion
4 cloves garlic minced or put through press
1 15 oz. can tomato sauce or crushed tomatoes
spash of balsamic vinegar
4 Bay leaves
2 Tbsps. Sweet paprika
Dash smoked paprika
Brown beef in small amount olive oil, sprinkle with coriander, remove from pan. Add 1 Tbsp. olive oil.
Put all veggies through food processor, then add them to the pan and sautee. Add garlic last, and sautee until soft.
Add tomato sauce, vinegar, paprikas and bay leaves, stir well. Add beef back to pot. Bring to a simmer.
Place dutch oven in a 350 oven for 1 1/2 hours. Can freeze up to this point.
Serve with dollop of sour cream or yogurt.
