Last Sunday was our "Wines of Germany" class. It was our 10th straight sold out class! We owe a big THANK YOU to all of you who support us and attend these fun and educational classes. If interested in attending a future class, join our email list or see the list from our home page.
Anyways, getting back to the "Wines of Germany" class... the last food and wine pairing was an Australian Blaufrankich with our take on a Hungarian Goulash. We had a few requests for the recipe from attendees and as promised, here it is. Enjoy!
- 2 lbs of cubed stew beef (I cut it down into smaller bite sized pieces)
- 1/2 cup of flour
- 2 onions, slicked thinly
- 2 tbsp oil
- 2 tbsp butter
- 3 tbsp smoked paprika
- 1 can of tomato paste (4 oz can)
- 2 cups of diced potatoes
- 2 cups of diced carrots
- 2 green bell peppers (diced)
- 6 garlic cloves, crushed and chopped
Heat the oil in a large pot
Combine flour, salt and pepper (use amount of salt and pepper to your taste. I made it peppery to the taste)
Coat meat in seasoned flour
Fry meat in heated oil until brown
Remove and set browned meat aside (you'll add it back shortly) and do NOT drain or rinse the pot
Add butter and then cook onions, garlic and bell pepper until soft
Add browned meat, tomato paste, paprika, carrots and potatoes
Add water to cover and simmer for approx. 90 mins
You can serve on its own, over noodles or potatoes. Enjoy with a Blaufrankisch and daydream of Germany and Austria!