Bratislavsky Goulash
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lbs. stewing beef 2 Tbs. lard or vegetable oil 1 medium onion, chopped
1 cup dry white wine 2 bay leaves 1/2 tsp. thyme
1 Tbs. paprika juice of 1 lemon 2 medium carrots, sliced
2 medium parsnips, sliced 1/2 small celeriac, diced 2 Tbs. fresh parsley, chopped
2 Tbs. flour 1 Tbs. mustard 1/2 cup sour cream



1 Heat the lard or oil on medium-high in a large pot. When quite hot, put in the cubed beef and brown it all over. Add the chopped onion and fry, stirring occasionally, till almost golden. Pour in the white wine, lemon juice, and about 5 cups of water. Add the bay leaves, thyme, and paprika and season well with salt and freshly ground black pepper. Bring to a boil, cover, reduce the heat and simmer till the meat is tender, about 1-1/2 hours.
2 Add all the vegetables (carrots, parsnips, and celeriac) to the pot, as well as the parsley. Continue cooking on a low boil, uncovered, till the vegetables are tender, about 20 minutes.
3 To thicken the stew, mix the flour with some water in a small cup, add some of the hot liquid, then stir this thickener back into the sauce. Let boil 2 minutes. Just before serving stir in the mustard and the sour cream and let the sauce heat through.
4 Serve with potatoes, dumplings, or bread and a green salad.

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