Saturday, April 25, 2009
Goulash from the magazine
So what we need:
500gr of beef, cut into 2 cm cubes
3 tbsp of flour
3 tbps of oil
salt to taste
1 big onion, thinly cliced
1 teaspoon of all spice
2 bay leaves
1 tbsp of paprika
1 red bell pepper
1 green bell pepper
2 teaspoons of tomato paste
500ml of beef stock or 500ml water and 1 stock cube
I also added 100gr of fresh mushrooms
What we have to do:
1. Place the flour in a clean plastic bag. Shake a few pieces of meat in the bag until lightly dusted. Repeat until all the pieces of meat are coated.
2. Heat 3 tbps of the oil in a frying pan over the medium heat. Cook the beef in batches, adding a little extra oil if needed, until browned. Do not overcrowd the frying pan, as the meat will then steam rather then sear. Transfer to a large caserole dish or lidded saucepan.
3. Fry the onions over a low heat until tender. Add the onions, chopped peppers, paprika, mushrooms, bay leaves and allspice to the caserole and cook, stiring for 2-3 min. Pour in the stock and bring to the boil.
4. Cover the pan and simmer gently over a low heat for about 1 hour, or until the meat is tender. Mix the cornflour ( I didn't put as I liked the thickness of the sauce as it was) with 50 ml cold water and add the tomato puree and a dash or two of Tabasco sauce to the goulash. Bring back to the boil and simmer gently for about 5 min. Garnish with parsley and accompany with sour cream or fresh boiled peas. ( optional)