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3
December
Beef Goulash
Beef Goulash
Print recipe
| Serves | 4 |
| Website | Mutherfudger |
Ingredients
- 1kg Stewing Steak
- 2 tablespoons Plain Flour
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- Vegetable Oil
- 2 Medium Onions (diced)
- 4 Medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 Red Pepper (de-seeded and diced)
- 5 cloves Garlic (crushed)
- 5 tablespoons Paprika (smoky)
- 2 tablespoons Caraway Seeds
- 60g Tomato Puree
- 3 Bay Leaves
- 2l Beef Stock
- 4 Medium Potato (peeled and diced)
- Dollop Sour Cream
Directions
| 1. | Trim the meat of any excess fat and cut into bite sized pieces |
| 2. | Mix the flour, salt and pepper in a bowl and toss the pieces of beef until coated. |
| 3. | Heat some oil in a frying pan and brown the meat in batches until the edges are a little caramelised, setting aside once done. |
| 4. | Heat more oil at the bottom of a large stew pot and add the celery, carrots, onions, garlic and pepper. Cook for about 10 minutes until slightly softened. |
| 5. | Add the stock, beef, paprika, caraway seeds, bay leaves and tomato puree |
| 6. | Cover then simmer for 1½ hours. Add the potato and simmer uncovered for a further hour |
| 7. | Take out the bay leaves, and serve in bowls with a dollop of sour cream and some fresh crusty bread |
