Serves 5 main courses or 10 first-course servings
Beef Goulash Ferenc Puskas-Style
1. On a plate, mix the flour, salt, pepper, and cayenne.
2. Dredge the beef in the flour mixture and set aside.
3. Heat 2 tablespoons of the oil in a large nonstick sauté pan and sauté
the garlic for 1 minute over medium-high heat.
4. Add half of the dredged beef and sear over high heat for 5 minutes, or
until browned on all sides.
5. Remove from the pan and set aside.
6. Add another 1 tablespoon of olive oil to the pan and sear the remaining
7. Set aside with the first batch.
1. Place the sun-dried tomatoes in a small bowl, add the water, and rehy-
drate for 10 minutes.
2. When soft, remove from the water (reserving water) and finely dice.
3. Heat the remaining 2 tablespoons of oil in a large saucepan and add
the onions, shallots, and bell peppers.
16020 SE Mill Plain Blvd.
Vancouver, WA 98684
1/2 cup all-purpose flour
Salt and freshly ground black pepper to
Cayenne pepper to taste
2 pounds beef tenderloin tips, choice
grade, cut into 1/2 inch dice
5 tablespoons olive oil
2 garlic cloves, minced
1 cup dried sun-dried tomatoes
1 1/2 cups hot water
2 sweet onions, about 1 pound, diced
3 large shallots, about 6 ounces, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 can (14 ounces) crushed tomatoes,
2 tablespoons mild paprika
1/4 cup red wine (such as Italian Bar-
2 cups beef stock
1 tablespoon red wine vinegar
2 bay leaves
1 teaspoon minced mixed herbs (such as
parsley, chervil, and thyme)
1/4 teaspoon ground cumin (optional)
1 cup sour cream or nonfat plain yogurt
1 pound wide egg noodles
2 teaspoons minced parsley, for garnish
An Italian Bardolino or Egri Bikaver (Bull's Blood) from Hungary.
Spanish Tempranillo. Spicy, dry Rhone red or Zinfandel
Malbec, Cahors, or Loire Valley Cab Fra