Goulash-ish – Burlap & Barrel

Ingredients

• 2 lbs flank steak or venison (sinews removed), cut into ½-inch cubes (I use grass-fed stew meat from Lucas Family Farms in Orwell, Vermont)
• 1 Tbsp salt
• 2 Tbsp all-purpose flour
• 2 Tbsp plus 1 tsp sweet paprika
• 2 Tbsp neutral oil, such as canola
• ¼ cup white wine vinegar
• ¼ cup dry sherry
• 4 Tbsp (½ stick) unsalted butter
• 2 large (about 14 oz total) sweet onions, diced
• 6 Tbsp tomato paste
• One 12 oz jar roasted red peppers, drained and finely chopped
• 1 tsp dry mustard
• 2 tsp dashi granules
• 1 Tbsp hot paprika
• 2 tsp ground sumac
• 2 Tbsp pure maple syrup
• ¼ cup balsamic vinegar
• ¼ cup brewed coffee
• 4 cups beef stock
• 1 lb new potatoes, peeled and halved