Wednesday, June 2, 2010

RECIPE - Goulash

The previous two posts on Flavors of Brazil highlighted the German and the Italian components of the southern states of Brazil. It was from these two countries that came the bulk of the non-Portuguese European flow of immigrants to southern Brazil in the 19th and early 20th century.

They were not the only European countries that contributed the the European-originating ethnic mix that is found today in Santa Catarina, Paraná, and Rio Grande do Sul. Immigrants arrived in these three states from Spain, from the Austro-Hungarian Empire, the Balkans, Eastern Europe and Russia.

Each group, of course, brought with them their cultural heritage - language, music, customs, dress, religion and food. Much of this heritage has been retained, resulting in the unique cultural mosaic that is shared in these states.

We've already posted on Flavors of Brazil a German recipe from Santa Catarina, an Italian one from Paraná, and now one from Rio Grande do Sul which came to the South Atlantic shores of Brazil with immigrants from the Austo-Hungarian Empire and which has been as enthusiastically adopted in Brazil as it has in similar circumstances in North America.
RECIPE - Goulash
Serves 6

2 lbs. (1 kg.) stewing beef, cut into small cubes
1 large onion, chopped
2 large tomatoes, peeled, seeded and chopped
2 Tbsp. neutral vegetable oil
2 Tbsp. tomato paste
1 Tbsp. salt
2 cloves garlic, crushed
1/4 dry red wine
1 tsp. paprkia (preferably Hungarian)
1 cup light low-sodium beef broth
1 Tbsp. all-purpose flour
3 Tbsp. cold water
Heat the oil in a medium-to-large heavy saucepan over medium heat, then add the cubed meat to brown - in two batches if necessary to avoid overcrowding.  When all the meat is browned and returned to the pan, add the onion, tomatoes, tomato paste, salt and garlic, and cook over medium heat for 10 minutes. Then add the wine, the paprika and the beef broth. Reduce heat, partially cover the pan, and simmer for 20 to 30 minutes, or until the beef is tender. Mix the flour and water to make a paste, then add to the goulash in the pan. Let cook for an additional 5 minutes, or until the sauce has thickened and lost its raw-flour taste. Serve immediately with noodles or white rice.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora

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