How to Prepare Tasty Beef Goulash

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Beef Goulash

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We hope you got insight from reading it, now let’s go back to beef goulash recipe. You can have beef goulash using 22 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef Goulash:

  1. Take 50 g of plain flour.
  2. Take of Salt.
  3. Use of Ground black pepper.
  4. Use 6 tbsp of paprika.
  5. Provide 1 kg of Chuck or braising steak, in 2.5 cm cubes.
  6. Take 2 tbsp of rapeseed oil (cold-pressed recommended).
  7. Get 1 of onion, chopped.
  8. Prepare 2 of banana shallots, thinly sliced.
  9. Prepare 4 cloves of garlic, thinly sliced.
  10. Prepare 3 of peppers (red, green & yellow), deseeded and in small pieces.
  11. You need 1 of red chilli with seeds, sliced.
  12. Use 3 sticks of celery, thinly sliced.
  13. Provide 4 tbsp of tomato purée.
  14. You need 2 tsp of smoked paprika.
  15. Get 1 tsp of dried oregano.
  16. You need 1 (400 g) of tin chopped tomatoes.
  17. Prepare 150 ml of dry white wine.
  18. Prepare 450 ml of beef stock (I used Knorr stock pots).
  19. Use 3 of bay leaves.
  20. Use 200 g of potatoes, in small cubes.
  21. Prepare 200 ml of soured cream.
  22. Provide 3-4 tbsp of parsley leaves, chopped.

Instructions to make Beef Goulash:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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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