Beef Stew / Goulash


  • 1 large shallot slice
  • 2 small cloves of garlic
  • 1 1/2 tsp caraway seeds
  • 2 Tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp fresh rosemary
  • 1 TBS fresh chopped parsley leaves
  • 1 TBS cider vinegar
  • 2 cups beef stock
  • 1 lb filet mingon sliced thin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tsp olive oil
  • 2 bunches Aspiration broccolini


  1. Bring a 2qt pot of water to boil and cover and set aside.
  2. Meanwhile, in a small pot cook the shallots and garlic browning them and adding water to keep from scorching.
  3. Add the caraway seed and the rest of the dried herbs and tomato paste.
  4. Deglaze with the vinegar and some more water.
  5. Add the stock and reduce by half, 10 minutes.
  6. In a hot skillet, sear off the beef and season with salt and pepper.
  7. Stir frying the beef to brown it quickly.
  8. Add to the Sauce and bring to a boil.
  9. Deglaze the beef pan with a bit of water and add that to the pot also.
  10. Bring the pot of water back to a boil and blanche the Asparation so that it is still bright green and has a bit of a bite.
  11. Place 1 cup of Asparation on a plate and top with 1/4 of Goulash per serving.
  12. Season with the fresh chopped parlsey.


Serving Size: Makes 4 Servings


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