INGREDIENTS:
* 1 kg beef brisket, cut into 1-inch chunks
* salt and freshly ground black pepper
* tabasco sauce, to taste
* 2 tbsp all-purpose flour
* 3 tbsp olive oil, divided use
* 5 medium sweet onions, sliced and separated into rings
* 1/2 cup sweet red wine
* 1 cup oxo cube broth
* 1 tin chopped tomatoes with juice
* 4 tsp cup sweet Hungarian paprika (see Note)
* 1 cup sour cream
PREPARATION:
Place beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper. Toss with the flour.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. Season with tabasco. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings and onions. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned.
Add red wine to the vegetables and cook 2 minutes. Add broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
Serve Hungarian gulash over hot buttered noodles with chopped parsley or over plain basmati rice.