Hungarian Goulash (Pirkilt)

Ingredients

• 2 pounds boneless beef stew meat, cut into 1-inch pieces
  
• 1/3 cup brown rice flour seasoned with:
  
  • ½ teaspoon kosher salt
    
  • ¼ teaspoon black pepper
    
  • 1 teaspoon paprika
    
• ¼ cup canola oil
  
• 1 ½ cups chopped onions
  
• 1 cup chicken broth, plus more if needed
  
• 1 ½ teaspoons kosher salt
  
• 3 teaspoons paprika
  

Directions

1. Pat the beef cubes dry and toss with seasoned flour.
   
2. Heat oil over medium-high heat in a large dutch oven. Add the beef in batches and brown on all sides. Remove to a plate and set aside.
   
3. Add the onions (At this point it may be necessary to add more oil) and stir with a wooden spoon to pick up any browned bits from the bottom of the pot. Cook about 5 minutes or until the onions are translucent.
   
4. Return the beef to the pot. Add 1 cup of chicken broth, salt, and paprika. Stir, cover, and simmer for 1 ½ hours. While it simmers continue to add just enough chicken broth to keep the meat from burning. Serve over rice. Serves 6.
   

Recipe adapted from Joy of Cooking

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