Full Recipe
Author
Gesine Bullock-Prado |
Description
"In the summer, when we visited our family in Germany, if beef stew was had, it was goulash. A beef stew that is, arguably, almost equal parts beef and paprika. I never craved any version of beef stew until we moved to Vermont. Here, the prolonged cold is just asking for the hearty stuff, and another meat that came my way that I'd never asked for but felt compelled to use. Venison. A neighbor shared some with us and I realized that a goulash-type base with hints of stronger acid would work beautifully with both the earthy local grass-fed beef and gamier venison cuts. Luckily, we have both local hunters and small local farms on hand to supply gorgeous venison and grass-fed beef just perfect for a long-simmered stew, inspiring me to create a dish, layered in flavor, which honors the best of what a stew can be."Gesine Bullock-Prado is a pastry chef, instructor, and author of six books. She is the host of Food Network's Baked in Vermont and has appeared as a judge on several Food Network competitions. She lives in White River Junction, Vermont.Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Raymond Prado photo credit.
