Vacationing in Winchester, VA, I came upon a downtown bistro that served a delightful version of Hungarian Goulash. This is my take on it.
1 1/2 lb beef steak, cubed into 1 inch pieces
2 tsp flour
1 tsp kosher salt
freshly ground black pepper
2 cans Kirkland organic tomato sauce
2 ribs of celery, finely chopped
1/2 white onion, finely chopped
1/2 cup your favorite red wine
2 tsp Worcestershire sauce
1 bay leaf
2 tsp margarine
One bag of No Yolks noodles
German red cabbage (recipe also available on this site)
In a heavy pot using medium high heat, add olive oil. Heat until hot and add cubed beef steak, season with salt, fresh black pepper and flour. Cook for 10 minutes or until pink is gone then with the meat still in the pan, deglaze the pan by adding wine and Worcestershire sauce. Scrape the bottom and then add the chopped celery and onion, cook a few minutes until translucent. Add tomato sauce, bay leaf and then turn the heat down to low and let simmer for 20 minutes.
While the goulash is cooking, prepare the noodles and drain. Mix in margarine. Right before serving, reheat the red cabbage in separate bowl.
Plate on a soup plate: goulash, noodles, top with hot red cabbage. Serve hot.