Braising+Beef


 * Braising Beef - Viennese Goulash**

Braising is a wet and slow cooking method. I made goulash which was both easy and delicious. First I sautéd the onions, added [|paprika] ( the primary flavoring --- and coloring --- of goulash ) and seared the beef cubes. Then cover with liquid and forget about it.

While I was forgeting about the goulash, I let my sister grind the [|caraway seeds], garlic and lemon zest ( which make it Vienesse ) in the mortar and pestle. Which made her happy, until I told her what the spices were going into ( Kate really hates beef because she "loves cows" ) Then she informed me that my goulash looked bloody ( paprika is red ) and she refused to eat it. You can't please them all.

After I remembered the goulash, I let it cool. We didn't eat it until the next night, so that the flavors would have time to meld. Then my mom shared with me her discovery: That paprika is a pepper! That comes from a bush! That they sell in seed catalogues! Yes Mom, that is exciting. So exciting I just had to share it in my blog. You learn something new everyday.

In addition to alienating half my family with my bloody beef and pepper dish, I learned that I do like goulash. Yum!