Companion Hungarian Goulash

• 1 large onion
• 2 cloves garlic
• 3 medium russet potatoes
• 1/2 medium red bell pepper
• 2 lbs chuck steak
• 2 Tbsp oil
• 1 Tbsp paprika
• 1/2 cup flour
• 1 (14 oz) can diced tomatoes
• 2 1/2 cups beef broth
• 1/2 cup red wine
• salt and pepper, to taste

1. Peel the onion and garlic and cut into quarters. Peel potatoes and cut into 1-inch pieces. Dice the bell pepper. Cut the meat into 3/4-inch cubes. Place the onion and garlic in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.

2. Replace the ultrablade knife with the mixer and bring the ingredients to the center of the bowl with a spatula. Add oil, bell pepper and paprika. Launch the P1 simmer program at 270°F for 5 minutes. Coat beef in flour.

3. At the end of the program, add beef, potatoes, tomatoes, broth and red wine. Season with salt and pepper. Launch the P2 simmer program at 200°F for 1 hour 20 minutes. Ladle into bowls; garnish with chopped parsley, if desired.