Goulash

• 4 pounds Beef chuck, cubed (1")
• 3 Yellow onions, halved and slivered (half-moons)
• 1/4 cup Hungarian sweet paprika
• 1 Crushed red pepper flakes
• 3-4 tablespoons Tomato Paste
• 6 cups Beef broth
• 1/4 cup Red wine
• 1 Flour
• 1 Canola oil

1. Preheat oven to 325u0b0.
2. Season flour with salt and pepper. Toss meat in flour until coated.
3. Heat a few tablespoons of oil in a heavy pot until shimmering. Cook meat until well browned on all sides.
4. Set cooked meat aside in a bowl.
5. Add more oil if needed, then cook onions until soft (3-5 mins).
6. Add garlic and cook for 1-2 more minutes, stirring.
7. Add tomato paste, paprika, and generous pinch of red pepper flakes. Cook for about 5 minutes (until paste no longer has "raw" smell), stirring constantly.
8. Return meat to the pot, along with broth and wine.
9. Cover and put into oven. Cook until sauce comes together and meat is fork tender (1.5 hours at 325u0b0 and then 2.5 hours at 300u0b0).
10. Finish on a low simmer on the stovetop. Add salt, pepper, and red pepper to taste.
11. Finish with a splash of heavy cream and/or a dollop of sour cream. Serve over rice, pasta, or spatzle with a dollop of sour cream on top.

beef chuck, yellow onions, sweet paprika, red pepper, tomato paste, beef broth, red wine, flour, canola oil

Taken from www.epicurious.com/recipes/member/views/goulash-5b22c32f0a49d7772e40f351 (may not work)