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March 4, 2007

Phos' Goulash

Another most excellent recipe from Phos ...

"I had this dish in Germany, the version in Rudesheim was made with dry red wine, Trifles, with wild boar. Most excellent. I have also had it with venison. I chose tri tips for this version because it gets nice and tender. ... Phos"


2 Lbs Tri-tip roast cubed
1 Medium onion sliced thin
2 cups Beef stock (or enough to cover meat in the pot)
1 pinch Kosher Salt
1 Tsp Freshly ground pepper
2 Tbs Sweet or Smokey paprika
2 Tbs Flour mixed with 3 TBS water

Place cubed meat in pot, cover with beef stock. Add onions, salt, pepper and paprika, stir to combine. Bring pot to boil, turn heat down to simmer. Simmer for at least an hour or until meat is tender. Add flour and water mixture to thicken, bring to a boil and then remove from heat.

May be served with Knodels (dumplings) or wide egg noodles.

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