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Soups & Stews

Beef Stew / Goulash

Ingredients

  • 1 large shallot, sliced
  • 2 small cloves garlic
  • 1 1/2 teaspoons caraway seeds
  • 2 teaspoons paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon cider vinegar
  • 2 cups beef stock
  • 1 lb. filet mignon, sliced thin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons olive oil
  • 2 bunches broccolini

Directions

  1. Bring a 2-quart pot of water to a boil. Cover and set aside.
  2. In a small saucepan, cook the shallots and garlic until lightly browned, adding small amounts of water as needed to prevent scorching.
  3. Add the caraway seeds, paprika, smoked paprika, thyme, rosemary, and tomato paste.
  4. Deglaze with the cider vinegar and a small amount of water.
  5. Add the beef stock and reduce by half, about 10 minutes.
  6. In a hot skillet, sear the beef and season with salt and pepper.
  7. Stir-fry briefly to brown the beef.
  8. Add the beef to the sauce and bring to a boil.
  9. Deglaze the skillet with a little water and add the liquid to the pot.
  10. Return the water to a boil and blanch the broccolini until bright green and still slightly crisp.
  11. Place approximately 1 cup broccolini on each plate.
  12. Top with one serving of goulash.
  13. Garnish with fresh chopped parsley.