A Goulash Recipe influenced by the sun of the Mediterranean made with Spanish smoked paprika and Fino Sherry.
Ingredients
3 Tablespoons olive oil
2 lbs. Beef stew meat
1 teaspoon salt, Kosher
Black pepper, fresh ground
3 teaspoons paprika, Spanish smoked
2 Tablespoons olive oil
2 large onions, sliced thin
4 cloves garlic, minced
1 cup sherry, Fino
2 Tablespoons flour, all purpose
4 cups beef stock
3 bay leaves
2 Tablespoons olive oil
4 cups shiitake mushrooms, sliced
Method
Preheat oven to 350ºF bake or 325ºF convection
Heat a large, oven-safe pot with a lid on medium and add the olive oil.
Season the beef stew meat with salt, pepper and paprika. Add half the beef to the hot pan and sear. When the meat is seared on all sides remove and set aside on a plate. Repeat this process with the remaining beef. It is important to do this in batches so the meat retains the juices.
Add two more tablespoons of olive oil to the pan. Add the onions and cook until transparent. Add the garlic and cook until it is fragrant and beginning to turn golden brown.
Add two Tablespoons of flour to the mixture and cook for two minutes.
Deglaze the pan with sherry. Return the beef to the pot.
Add beef stock and bay leaves and bring to a gentle simmer. A stew should never boil or the meat will be tough. A gentle simmer is "the magic touch".
While the goulash comes to a simmer. Heat a medium sauté pan with 2 Tablespoons olive oil. When the oil is hot, add the shiitake mushrooms in batches and season with salt and pepper. Sauté the mushrooms until they are slightly browned. You may need to add a bit more olive oil for each new batch of mushrooms. Add the mushrooms to the goulash.
Cover the goulash and place it in the preheated oven for 2 hours.
Recipe by Salty Fig at http://www.saltyfig.com/?p=7916