Kneadle Work

This is the ninth recipe in the third collection in the recipe subsection of my personal website: Hungarian Beef Stew. Based on the goulash recipe included in the January/February 2007 edition of Cooking Light, it has been tweaked to be wheat-free and to better suit the taste preferences of my own family. Click through for the same recipe as below — I apologize for the lack of a photo illustration. One will be posted as soon as available.

UPDATE 2007-01-08: A photograph has now been posted on the permanent webpage for this recipe.

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An ebook containing all ten recipes from the second collection is available.

stew meat:
1-1/2 lb boneless chuck roast, cubed
1/4 C oat flour
1 Tb corn-oil margarine
1/2 tsp salt
1/2 tsp freshly ground black pepper

veggies:
4 C chopped onions
4 cloves garlic, peeled
2-1/2 C red potatoes, peeled & cubed

stock:
2-1/2 C low-sodium beef broth
2 C low-sodium tomato sauce

remaining ingredients:
2 Tb paprika
1 Tb red wine vinegar
2 bay leaves
salt & pepper to taste
1 Tb freshly-squeezed lemon juice

1. Put the cubed chuck roast in a ziplock bag with the oat flour, seal, and shake vigorously to cover the meat with flour.

2. Melt the margarine in a stock pot or Dutch oven. Add the dredged meat, sprinkle with salt & pepper, and brown at medium heat on all sides. Remove from post and reserve.

3. Add onions & garlic to pot. (You may need another dab of butter.) Cook at medium heat until lightly browned. Add paprika and vinegar, stir to mix.

4. Return beef to pot. Add beef broth, tomato sauce, and bay leaves. Cover, reduce heat to low, and simmer for about a hour and a half.

5. Add potatoes, cover, and continue cooking until potatoes are tender, about an hour.

6. Remove bay leaves. Add lemon juice, then salt and pepper to taste.

Makes 8 servings

Note: general all-purpose wheat flour can be substituted for the oat flour, if cooking wheat-free is not a consideration.

I will submit this to the Carnival of the Recipes.

The first collection of recipes is available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

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