This month’s Secret Recipe Club blog assignment was an interesting one. From Arepas to Zwetschgen is a blog that pretty much spans the globe. I spent a while browsing around. So many great recipes from lots of different countries! Check it out when you have a chance.
When I saw the recipe for Czech Beef Goulash, I was automatically inspired to bust out the recipe that I’ve been using for a looooong time (I was missing a few of the ingredients for the assigned recipe anyway, plus I don’t have a pressure cooker). It served its purpose by filling our bellies with lots of warmth and comfort on a cool, crisp autumn day.
There’s something about the way the sour cream blends in with the sauce and noodles…the whole thing comes together so nicely. Yum.
I’m so glad I was reminded of this meal, which is very similar to the assigned recipe (see link below)…looking forward to making it again soon!
inspired by From Arepas to Zwetschgen
1 1/4 pounds beef stew meat
2 tablespoons vegetable oil
2 small yellow onions, sliced
2 cloves garlic, chopped
1 1/2 tablespoons paprika
1 cup diced tomatoes
1 tablespoon tomato paste
2 teaspoons flour
3/4 cup beef broth
1 tablespoon thyme
salt and pepper to taste
egg noodles, cooked according to package directions
sour cream for topping
Preheat oven to 325 degrees. Heat oil in a oven safe casserole dish and add beef, cooking until brown. Add onions and garlic, and cook until onions are transparent. Add paprika and stir.
Add tomatoes and tomato paste. Dissolve flour in beef broth, stir and add to pot. Add thyme, then salt and pepper to taste. Bring to a boil, stirring often.
Cover tightly and place in oven. Cook for approximately 2 hours. Serve with noodles and a dollop of sour cream.