Goulash Supreme

• 5 strips of bacon
• 1 medium onion, chopped
• 1 jar of pearl onions
• 1 1/2-2 lbs of round steak cut into cubes
• Spice mix made of 1/8 cup of flour plus 1 teaspoon of each of the following: paprika, marjoram, garlic, seasoned salt, lemon-pepper
• 3/4 cup hearty red wine
• 2 cups beek stock
• 1 cup carrots cut in large dice
• 1/2 pound mushrooms
• 3/4 cup catsup
• 2 Tbsp worcestershire
• pinch of dry mustard and cayenne
• Roux
• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup of stock from goulash

1. Cut up and cook 5 strips of bacon. Remove bacon and crumble. Reserve drippings.
2. Brown chopped onion in drippings. Remove and reserve remaining drippings.
3. Place pearl onions, browned onion and bacon in a Dutch oven.
4. Toss meat in a plastic bag with flour & spice mix.
5. Brown meat in remaining drippings.
6. Add wine to pan to deglaze. Scrape up any browned bits and add wine to Dutch oven.
7. Add beef broth and meat.
8. Add carrots, mushrooms, catsup, worchestershire, dry mustard and cayenne.
9. Simmer on low for 2-4 hours until meat is fork-tender.
10. Melt 3 Tbsp of butter in a sauce pan. Add 3 Tbsp of flour and sautee gently until flour is browned. Slowly add about 1 cup of stock from the goulash to the roux, mixing constantly. Stir mixture into the goulash to thicken the sauce.

bacon, onion, pearl onions, flour, hearty red wine, beek stock, carrots, mushrooms, catsup, worcestershire, cayenne, butter, flour, goulash

Taken from www.epicurious.com/recipes/member/views/goulash-supreme-1259497 (may not work)