Beef Goulash
Serving Size, Ingredients and Equipment:
This dish is great for coming home on a winter's night and reading a book while your goulash slowly cooks. The liquid from the beef and onions releases to make a delicious gravy. Put a bit of it on some patotoes or rice and you're set for a comfortable meal. You can use a cheap cut of beef for this and it will still come out tender. If the goulash gets too thick, add some water.
For 4 portions:
- 300g cubed beef
For 4 portions:
- 300g cubed beef
- 2 tablespoons butter
- 3 large white onions, chopped into wedges
- 1 toe of young garlic, minced
- 2 tablespoons sweet paprika
- 4 tablespoons sour cream
- 300 ml water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 small bunch chopped parsley
- noodles (such as green linguini noodles or elbow macaroni), rice or potatoes
Cooking Instructions and Methods:
Start with the beef, cut into oblong cubes. In a stainless steel pan, do a test for high heat. Add the beef without crowding the pan. Carefully brown each side of the beef on high heat for two minutes, turning each piece and still not crowding the pan. Turn the heat down to low (level 2 of 10). Coat the meat with the paprika and then sautée it slowly (covered) in the butter until all the liquid comes out.
Now take the meat out of the pan and sautée the onions in the liquid…also really slowly (covered). Add a little water if you need to. Add the garlic. Cook the onions until they are pretty much gone. A slow, bubbling roast for at least 3 hours. You can add a little bit of flour to thicken the sauce if you would like, but don't add much or it will greatly muddle the flavor.
Return the meat to the pan, add the water, simmer, and then add salt and pepper to taste. Serve it up over noodles. Garnish with sour cream & parsley.
Options: add some green peppers with the onions. Leave out the garlic if you prefer a pure onion taste.
Now take the meat out of the pan and sautée the onions in the liquid…also really slowly (covered). Add a little water if you need to. Add the garlic. Cook the onions until they are pretty much gone. A slow, bubbling roast for at least 3 hours. You can add a little bit of flour to thicken the sauce if you would like, but don't add much or it will greatly muddle the flavor.
Return the meat to the pan, add the water, simmer, and then add salt and pepper to taste. Serve it up over noodles. Garnish with sour cream & parsley.
Options: add some green peppers with the onions. Leave out the garlic if you prefer a pure onion taste.
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