A less peppery cousin of Hungarian goulash, with a unique Brandy accent. Serve over egg noodles with a salad on the side. Great slowcooker recipe, with a nice tomato base. Would be even better with some added vegetables (mushrooms, green beans...) and is lovely with basmati rice.
3 tbsp flour
½ tsp pepper
2 lbs stew meat
2 tbsp cooking oil
2 tsp cooking oil
1½ c chopped onion
14 oz can diced tomatoes (with juice)
1 c prepared beef broth
2 tbsp Worchestershire sauce
¼ sour cream
2-3 tbsp brandy (or apple juice - I used Jack Daniels)
1½ tsp dried parsley (or 2 tbsp fresh)
Combine flour and pepper in large resealable freezer bag. Add 1/2 of beef. Seal bag. Toss until coated. Repeat with remaining beef. Heat first amount of oil in large frying pan on medium. Add beef in 2 batches. Cook for 5-10 minutes per batch, stirring occasionally, until browned. Transfer to 3 1/2 to 4 quart (litre) slow cooker. Heat second amount of oil in same pan on medium. Add onion. Cook for 5 - 10 minutes stirring often, until softened. Add to beef. Stir. Add next 3 ingredients to beef mixture. Stir well. cover. cook on low for 8 - 9 hours or high for 4 - 4 1/2 hours. Add remaining 3 ingredients. Stir well.