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For years, I assumed that goulash a.k.a. beef stew was one of those dishes that didn’t need to be cooked with intention. Just dump and cook, like a cholent. Except my goulash always came out tasting like…you guessed it, a very watery cholent. Over the years, I worked on perfecting this very delicious traditional dish. Try it, and your goulash will never be the same.
2 teaspoons oil
1 onion, diced
1 and 1/2 pounds beef stew meat or chuck roast, chunked
1 tablespoon Glicks Flour
2 large carrots, peeled and chopped
2 pounds baby potatoes
1/8 cup red wine, such as Tuscanini Red Cooking Wine
2 cups beef stock, such as Manischewitz
salt, to taste
black pepper, to taste
In an ovenproof pot, heat the oil.
Add the onions and sauté for about five minutes until starting to turn brown.
Add the beef and brown on all sides for about five to seven minutes.
Add the flour and toss well with the beef and onions. It will get pasty. This is normal.
Add the rest of the ingredients and bring to a boil.
Preheat the oven to 350 degrees Fahrenheit.
Transfer the pot to the oven and bake covered for three hours.
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