Goulash-ish – Burlap & Barrel

Name: Goulash-ish – Burlap & Barrel
Total time: 978 min
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

www.burlapandbarrel.com

Indulge in a hearty goulash-style stew combining local venison and grass-fed beef, infused with paprika and stronger acidity for a layered flavor experience. Perfect for Vermont's long winters.

View full recipe on www.burlapandbarrel.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.burlapandbarrel.com.

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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