Red Wine Goulash
If you follow my All that’s Jas Facebook page, you know that I made this Red Wine Goulash a few days ago. This particular goulash recipe is a step up from the traditional Bosnian one. This one is more fit for the old Bosnian’s Emperors and Pashas (as a side note, my paternal great-great-grandfather was Pasha) because it is made with three types of meats. This goulash in not the poor man’s goulash – it is not stretched with potatoes and veggies, although, it calls for mushrooms. Mushrooms are meaty in texture and absorb surrounding flavors well. If you want an easy way to some macho man’s heart, this is the recipe you need. Love comes through the stomach, after all.
1 pound cubed Beef Stew meat
½ pound cubed Lamb Stew meat
½ pound Bacon, chopped (optional)
8 oz. fresh, whole Mushrooms (White or Cremini also called Baby Portabella)
2 large Onions
2 dry Bay leaves
1 sprig of fresh Thyme
2 tablespoons fresh Parsley
2 cups dry Red Wine
1 teaspoon concentrated Tomato Paste
1 tablespoon Flour
3 tablespoons Oil
Salt and White Pepper
- First, sauté onions in a large pot. Did you know that onions are an excellent thickening agent? The more onions and the longer they cook, the thicker the sauce. Cook onions in oil, over medium heat for 5 minutes or until they are soft but not browned.
- Then add bacon, if using, and cook until bacon is cooked but not crisp, for about 5 more minutes. Add bay leaves and beef and lamb cubes to the pot. Stir all together, lower the heat, cover and walk away. Yes, I said walk away. Sit down, watch a TV show, mop the floor, paint your nails, wash your dog…do whatever you want for a good hour. Give it a good stir or two during that time just to ensure things aren’t sticking to the bottom of your pot.
- After an hour, all meat juices should have evaporated. Add the wine. At this time also add thyme, parsley and season the goulash with salt and white pepper to taste. Simmer on low heat for another hour. Don’t rush the cooking because you’ll end up with tough, chewy meat and who likes that? Yuck.
- By now, the sauce should be thick enough but if it is not, mix a tablespoon of flour with two tablespoons water until smooth and pour it into the pot. Add tomato paste, stir and then add mushrooms and cook for 30 minutes more. If mushrooms are too big for a single bite, cut them in half or even quarter them. No rules here. On the other hand, if the sauce is getting too thick add water. You want it at this consistency and it will thicken more as it cools down.
You have several options when it comes to serving the goulash, but it is totally your call. Serve over noodles, rice, mashed potatoes, boiled potatoes, baked potatoes, gnocchi… you get the idea. This time, just because I like all things out of ordinary, I served it alongside broiled potato halves. I first microwaved potatoes according to my microwave settings for baked potatoes. Then I cut them in half, drizzled with olive oil, seasoned with coarse sea salt, pepper, and Italian seasoning. There are different brands of Italian herb seasoning and I found that I love the McCormick grinder one the best, it gives me just the right amount of herb mix without overpowering a dish.
Broil potatoes on high for a couple of minutes, until the tops are golden brown. Every oven is different, so I suggest you keep your eye on this one. Do not walk away for the life of you!
If you like the taste of fresh parsley, sprinkle some on your plate and indulge into this hearty, tender, three meat, red wine goulash. It freezes well too but I don’t think you will have any leftovers.
Looking forward to connecting to you soon.
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