With autumn upon us and winter right around the corner, it’s time to think about adding hearty dishes to the family menu. The 2010 Old Farmer’s Almanac is here to help with a robust take on traditional goulash.

GOULASH

1 cup flour
2 tablespoons coarse salt
1 tablespoon ground black pepper
2 tablespoons sweet paprika, divided
3 pounds beef stew meat, oxtails, bone-in shanks, or short ribs
4 tablespoons butter, lard, or a combination of the two, plus more if necessary
6 onions, sliced thin
1 tablespoon Hungarian paprika
1 quart stock or broth (any kind)
2 tablespoons orange zest
1/2 cup white wine
2 cups sour cream
egg noodles
butter (optional)
2 teaspoons caraway seeds

Combine the flour, salt, pepper, and 1 tablespoon of sweet paprika. Dredge the meat in the mixture, then sauté in the butter over medium heat in a nonreactive Dutch oven until browned, working in batches if necessary. Use more butter or lard if your pan becomes dry.

Return all of the beef back to the pan, and then add the onions. Stir in the Hungarian paprika, remaining sweet paprika, stock, orange zest, and wine. Simmer over low heat, stirring constantly and incorporating any browned bits into the sauce. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork-tender.

Check occasionally for liquid, adding more white wine, water, or stock, if necessary. When the meat is cooked, stir in the sour cream and heat through, but do not boil. Prepare the noodles according to the package directions. Serve the goulash over buttered noodles and sprinkle with caraway seeds. Makes 6 to 8 servings.

(Recipe reprinted with permission from the 2010 Old Farmer's Almanac.)

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