I love beef. I can’t help myself. If there’s a choice “steak or chicken or fish,” you’d better put me down for steak or someone might get hurt.
Even here in Texas, though, I think beef is too expensive. Someone please put boneless beef roasts and steaks for $1.99 a pound. I’ll write you into my will.
I simply must eat at least one beef meal at home each week. It’s imperative. So lately my husband has been purchasing beef at the Mexican market on the way home from work. Their prices are much more reasonable, and I can even get marinated steak quite inexpensively.
This week I sent the banker for cubed beef stew meat. I need at least three pounds to feed our family of six, and I guarantee you there will be no leftovers.
Hungarian goulash is one of those meals that gluten free gals can never eat in a restaurant. Anything that starts with a roux or contains thickened gravy is too dangerous — it surely has flour in it. But it is so easy to make at home that I cook it often.
It’s quick and easy but takes a while to cook. I would rather over cook it than undercook it, so I start in the middle of the afternoon. If the stew is ready but we aren’t, I’ll just leave it on the stove, covered, on low until we want to eat it. Goulash only gets better the longer it sits. Like a fine marriage.
- 3 lbs beef stew meat in 1-inch cubes
- 1 c flour (or gluten-free flour substitute)
- salt & pepper to taste
- 1/4 c vegetable oil
- 2 medium onions, chopped
- minced garlic to taste
- 2 bell peppers, chopped
- 2 c tomato juice at least
- 2 c beef broth
- paprika to taste
- sour cream (or Tofutti sour cream) if desired
- cooked noodles, gluten free pasta, mashed potatoes, or rice
Combine flour, salt, and pepper in large dish. Throw the beef into the flour and coat well. Reserve the remaining flour for later.
Brown the beef in batches in oil in Dutch oven over medium-high heat. Remove beef and set aside. Add more oil if necessary. Cook the onion and garlic in oil until tender and fragrant.
Return the beef to the pot with the onion and garlic. Add peppers, tomato juice, and broth; stir well. Add paprika and reserved flour and stir again. Turn the heat up to high and bring to a boil. Cover the pot, turn down the heat, and simmer for at least 90 minutes. Peek at the consistency occasionally, and add more juice, water, or broth if needed.
Before serving, uncover the pot. Simmer uncovered for 10 minutes.
Serve over hot noodles, mashed potatoes, or rice. Top with a dollop of sour cream if you want, but it’s not needed.
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