16 February 2009

Beef Bourguignon Goulash

I had a lot of stew and a little beef left over from yesterday, so I sautéed some mushrooms and onions with olive oil and paprika, cubed the leftover meat, threw everything in a pot to simmer for a while, then stirred in some sour cream at the last minute before serving over egg noodles. This is pretty close to the goulash my parents used to make, which was one of my favourite dishes growing up. These meals the last two days have had the most home-cooked flavour I've ever made. It's very exciting.

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