Hungarian Beef Goulash
2 tablespoons olive oil
2 cups onions, thinly sliced
1 cup red bell pepper, cleaned and chopped
1 TBSP sugar
3 garlic cloves, minced
1 1/2 TBSP C&C Hungarian Goulash Blend
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups chicken stock
1 1/2 pounds beef shank, cut into 2-inch cubes and seasoned with salt and pepper
Spaetzle, pasta or dumplings made to package directions
In a large heavy bottom pan, heat olive oil over medium heat. Sauté onions, bell pepper and sugar until caramelized, approximately 10 minutes. Add the garlic and C&C Hungarian Goulash Blend. Cook for 1 minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of seasoned beef shank and bay leaf. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with spaetzle, pasta or dumplings on the side.