Beef Goulash.
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, beef goulash. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Beef Goulash is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Beef Goulash is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have beef goulash using 22 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef Goulash:
- {Make ready 50 g of plain flour.
- {Prepare of Salt.
- {Take of Ground black pepper.
- {Take 6 tbsp of paprika.
- {Prepare 1 kg of Chuck or braising steak, in 2.5 cm cubes.
- {Prepare 2 tbsp of rapeseed oil (cold-pressed recommended).
- {Prepare 1 of onion, chopped.
- {Make ready 2 of banana shallots, thinly sliced.
- {Prepare 4 cloves of garlic, thinly sliced.
- {Take 3 of peppers (red, green & yellow), deseeded and in small pieces.
- {Get 1 of red chilli with seeds, sliced.
- {Take 3 sticks of celery, thinly sliced.
- {Get 4 tbsp of tomato purée.
- {Take 2 tsp of smoked paprika.
- {Get 1 tsp of dried oregano.
- {Take 1 (400 g) of tin chopped tomatoes.
- {Get 150 ml of dry white wine.
- {Take 450 ml of beef stock (I used Knorr stock pots).
- {Make ready 3 of bay leaves.
- {Prepare 200 g of potatoes, in small cubes.
- {Take 200 ml of soured cream.
- {Get 3-4 tbsp of parsley leaves, chopped.
Steps to make Beef Goulash:
- In a bowl, mix the flour, 2 tbsp paprika, 1/2 tsp salt and 1/2 tsp pepper. Roll the meat pieces in this mix to cover all surfaces..
- Bring 1 tbsp oil to a medium-high heat in a casserole and quickly brown the meat but not all at once! Set aside for Step 4..
- Deglaze the casserole with a little wine and gently fry the onion, shallots and garlic for 3 minutes, stirring only to avoid sticking. Add peppers, chilli and celery and cook for a further 5-7 minutes, stirring occasionally, or until softened..
- Add back the beef, then add the tomato purée, smoked paprika and a further 4 tbsp paprika. Stir and cook for 2 minutes. Add oregano, chopped tomatoes, white wine, stock, bay leaves and potatoes. Stir well and bring to the boil..
- Reduce heat, cover and simmer gently for 2 1/4 hours or until the meat is cooked. Stir occasionally: add liquid if essential. Remove the bay leaves, season to taste and gently. Add a little of the parsley and stir again. Serve piping hot onto warmed plates, sprinkling the remaining parsley and a dollop of cream on each portion. Hungarian goulash is often served with dumplings and gherkins but goes well with rice or potatoes or a side salad..
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