Recipe - Gulyas Or Goulash

1 lg Spanish onion; quartered
1 md Sized green bell pepper;
seeded & cut into
; quarters
2 Plump garlic cloves
2/3 cup Unbleached flour
3 pound Boneless flanken or boneless
shortribs; cut into 1
1/2inch
; cubes
One fourth cup Olive oil; plus more if
needed
2 tablespoon Hot Hungarian paprika
1 tablespoon Kosher salt
1 teaspoon Freshly ground pepper
2 teaspoon Dried marjoram
1 Bay leaf
3 Mediumsized white potatoes;
cut into 1inch
; cubes
4 Carrots; cut into 1inch
; lengths
6 ounce Green beans; trimmed
1/3 cup Minced fresh flatleaf
parsley; for garnish

In a food processor fitted with the metal blade, combine onion, green
pepper, and garlicup Pulse until finely chopped; set aside.

Place flour in a plastic bag. Working in batches, toss beef with flour to
coat thoroughly. Heat 2 tablespoons oil in a Dutch oven until hot. Add half
of beef and sear, browning on all sides, 3 to 4 minutes. Transfer to a
large bowl with a slotted spoon. Add 2 tablespoons oil if needed, and sear
remaining beef; transfer to bowl.

Add more oil if needed, and stir in onion mixture. Stir over mediumhigh
heat until onion softens, 3 to 4 minutes. Add paprika, salt, and peppr and
cook for 1 minute. Add marjoram, bay leaf, and 1 cup water. Cook, stirring,
over high heat to loosen any browned particles adhering to pot. Add beef
cubes and enough water to cover.

Tightly cover and cook over high heat until water comes to a boil. Reduce
heat to low and simmer, stirring occasionally to scrape bottom well, for 1
hour. Stir in potatoes and carrots; cover and simmer for 30 minutes. Skim
off surface fat. Stir in green beans, cover and cook until beans and other
vegetables are tender, about 15 minutes more.

To serve, ladle into heated soup plates and sprinkle generously with fresh
parsley.

Copyright Cooking Under Cover; Linda & Fred Griffith, Chapters Publishing
1996

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.