Yule Ball Goulash | Harry Potter Inspired Recipes
At the Yule Ball, Harry dines on goulash, a Hungarian dish that we can only assume was there to make the Durmstrang students feel at home.
Ingredients
- 16 oz steak or beef tips
- 1 package egg noodles
- 1 cup beef broth
- 3 cups chicken broth
- ⅓ cup potatoes chopped
- ⅓ cup onions chopped
- ¼ cup red bell pepper chopped
- ¼ cup carrots chopped
- 5 button mushrooms sliced
- 2 ribs celery chopped
- ¼ cup flour
- 14.5 oz diced tomatoes (1 can)
- 2 tablespoons Hungarian paprika
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons sherry or white wine
- salt & pepper to taste
Instructions
- Wash and chop the potatoes and mushrooms. Dice the red pepper, celery, onions and carrots. Cut the steak into bite sized pieces.
- In a Dutch oven over medium high temperature, heat one tablespoon of olive oil until shimmery then sear the steak for 1-2 minutes, until the pieces are seared and beginning to brown. Do not cook the steak all the way through. It's okay if it's still pink! Remove the steak from the dutch oven and set aside.
- Add the remaining tablespoon of olive oil to the Dutch oven. Toss in the chopped potatoes and cook for 3-5 minutes, until they are starting to get a touch of brown sear and are turning transluscent. Then sitr in the onions. Saute for another 3-5 minutes before adding the red pepper, carrot, celery and mushrooms. Cook for 2-3 more minutes, until the mushrooms are starting to release their moisture and the carrots and peppers are starting to soften.
- Scatter the flour, paprika, salt and pepper, onion powder and garlic powder over the vegetables. Stir to coat the veggies then pour in the diced tomatoes. Stir in the tomato paste. Bring the temperture up until the liquid begins to simmer then reduce the heat back to medium. Cook for an additional 3-5 minutes.
- Pour in the chicken broth and beef broth. Bring the goulash to a rolling boil then add the egg noodles. Toss the seared steak in to the pot and cover. Cook for 8-10 minutes, until the egg noodles are cooked and tender. Serve with a helping of crusty bread and enjoy!
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