Turkish goulash

Turkish goulash

This was incredible!
(Serves 4)

700-800 grams (roughly 2 lbs) cubed beef
Oil, butter or ghee
1 large onion
1 large tomato
3 "toes" (as we say in German, hee hee) garlic
1 tbs honey
2 tbs raisins, if you'd like
1 cup dry red wine (if you're cooking for kids, you can replace a lot or all of the wine with beef broth)
5 nodules (what are these, seeds? Kernels?) of allspice, ground up; probably around a teaspoon of powder
Maybe 1/2 teaspoon of cinnamon (I didn't really measure)
About 1/4 teaspoon ground cloves
Some chili powder if you'd like
2 bay leaves
1.5 cups broth (beef, chicken, veggie, what-have-you)
2 tablespoons tomato paste
Salt and pepper
Splash of red wine vinegar
Potatoes or rice

Slice up the onion into thin noodley strings. Mash/cube/crush garlic. Cube the tomato. Toss it all into a hot buttered/oiled/gheed pan and sautee til soft. Remove from pan.

Put more oil/butter/ghee into the pan and brown the meat bits. Add the veggies back in, together with the optional raisins and honey. Shake in some pepper. Pour the wine over top and let it bubble until the mixture has thickened a bit. Add the broth, tomato paste, bay leaves, and spices, cover the pan, and let everything simmer for a good hour.

Now is a good time to make the potatoes (boiled, mashed, steamed, all are good) or rice.

Before the hour is through, you can remove the lid to let some extra water evaporate if it's not quite thick enough. It should have a stroganoffy consistency.

Add a splash of red wine vinegar toward the end for some nice sourness and stir in. Serve on top of potatoes or rice with a dollop of yogurt or sour cream.

This made the house smell amazing. With the Christmasy spices, it's great for a cold winter's day!

*A tip: If you're making for big eaters, I might suggest upping the ingredients a bit, or at least just adding another half pound of beef and a bit more broth & wine. Four people got full, but there were no leftovers!