Beef: October 2010 Archives

Hungarian Goulahahahahahahash

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goulash.jpgRecipe submitted by Liz Vezer of Vezer Family Vineyard

Visit picturesque Suisun Valley, Napa Valley's neighbor by 6 miles! Cooking Class, Dinner & Tasting with Liz for a special occasion reservation at the Vezer Family Estate ... add an escorted ATV Vineyard tour for the perfect day. Open year-round No Appointment for Mankas Corner or Blue Victorian Tasting Rooms. No Fee Wine Club.

Ingredients:
 
  • 1 Bottle Vezer Family Vineyard 2006 Zinfandel - I personally use 1/2 to drink while cooking & 1/2 to cook in the recipe
  • 4-5lbs lean stew meat - cut into chunks so it absorbs the wine better
  • 1 large onion chopped fine
  • 10-12 cloves garlic minced
  • 3 lbs. Potatoes
  • 2 lbs Carrots
  • 10-12 TBS Hungarian Paprika
  • 3 large containers of beef stock
  • 1/4-1/2Cup Olive Oil (you decide how 'virginal')
  • 2-3 Turkish Bay leaves
  • 2 TBS Sea Salt
Serves approximately 1 tribe or 8 people.

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