Red Wine Goulash |Cooking With Amanda

Goulash is one of those meals that brings me back to my childhood. Coming from a big family, it was something that could be made in big batches and there would be enough for everyone, neighbors and cousins included.

Some folks like goulash with meat only while others tend to put pasta or macaroni in theirs. I like to make mine with beef, chopped vegetables and then serve it on a bed of noodles, rice or buttermilk mashed potatoes.

This dish fits in perfectly with bad weather. I tend to make this dish when there is a chill in the air or on a rainy, dreary day. It is great with a glass of red wine. Maybe I love I this meal because it is a good excuse to have wine on a weeknight! Or maybe just because my family simply loves it. Either way, it is hearty comfort food that is hard to resist.

This is a very simple dish to cook, however it does take some time to prepare. I am lucky to work from home so it's awesome to have cooking in the oven while I am working. It cooks in the oven in the late afternoon and my family comes home to a house that smells delicious, as well as a meal that's ready to eat.

Sometimes I even make this on a Sunday night to heat up for dinner on a Monday. I will let you in on a little secret. This tastes even better when you reheat it.

If you make this for dinner, you must also have a nice crusty loaf of bread. There is a delicious sauce to mop up, and you'll want to get every drop. Don't tell anyone, but I have thought about licking my bowl clean.

Serve a simple red cabbage salad with this dinner if you'd like, and everyone will be happy. If you want, make a double batch, as your family will be asking for leftovers. They are great for lunch the next day.

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Red Wine Goulash Recipe

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Ingredients

1 pound beef stew meat, cut into pieces, like top round
1 tablespoon steak seasoning
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, chopped
1 14.5 ounce can fire roasted tomatoes
1 teaspoon dried rosemary
2 teaspoons dried parsley
2 teaspoons paprika
1 1/4 cups red wine
salt and pepper, to taste

For Serving:

cooked noodles
cooked rice
buttermilk mashed potatoes

Directions

Preheat oven to 350°F. In a large bowl, season the meat with steak seasoning and sprinkle the flour over it. Mix it so that the meat is lightly dusted with flour.
Heat the olive oil in a large French oven on medium heat. Brown the meat for a few minutes while stirring well then reserve on a bowl or plate. Add the onions, carrots, celery and garlic to the pot. Cook for about 5 minutes or until vegetables start to wilt.
Add tomatoes, rosemary, parsley, paprika and red wine. Turn the heat up to high and add the browned meat to the French oven. Bring liquid to a boil and cover with a lid.
Place in oven and cook for about 90 minutes or until meat is fork tender. Season with salt and pepper to taste.
Serve over noodles, rice or mashed potatoes.