Goulash with Sweet Dumpling Squash
I couldn’t resist writing a “ghoul”ash recipe this Halloween. Perfect to prepare in advance and serve to a hungry family before, and after, the festivities. This sweet-sour combination is tough to beat on a chilly autumn night.
4 lbs LMR Grass-fed Beef Stew Meat
2 sweet dumpling squash, peeled and cut ½”x ½”
2 medium yellow onions
¼ cup flour
⅓ cup Napa Valley Select Extra Virgin Olive Oil
¼ cup tomato paste
3 cups chicken stock
1 tbsp paprika
1 tsp smoked paprika
2 tsp caraway seeds
2 tbsp chopped garlic
3 tbsp Napa Valley Select Red Wine Vinegar
¼ tsp zest of lemon
¼ tsp zest of orange
Salt and pepper
Season beef with salt and pepper and coat with flour.
Heat heavy bottomed pan medium high and add 1/3 of the olive oil.
Add 1/3 of the beef and brown on both sides.
Remove beef. Repeat twice more, until all beef has been browned.
Reduce heat to medium. Add onions and cook until translucent.
Add tomato paste, caraway, and paprika.
Cook for 3 minutes, until tomato begins to caramelize.
Add garlic and cook for 15 seconds.
Add chicken stock and scrape the bottom of the pan.
Add vinegar and citrus zest.
Cover and simmer for 90 minutes, or until beef starts to become tender.
Add squash and cook for 15 minutes.
Serve with boiled potatoes or butter noodles.
Posted by Sheamus Feeley