Beef goulash recipes
Ingredients
- 500g Stewing Beef, cut into chunks (or braising steak!)
- 1 tbsp Plain Flour (seasoned)
- 2 tbsp vegetable oil
- 2 onions (chopped)
- 1 garlic clove (chopped)
- 3 tbsp paprika
- 1 tin chopped tomatoes
- 300 ml beef stock (made with cube is fine!)
- 100 ml sour cream
- handful chopped parsley
Method
- 1. Preheat oven to 160c/gas mark 3. Toss beef in seasoned flour. Heat oil in a large casserole over a high heat. Add half beef and brown for 5mins. Remove, and repeat with rest of beef and remove.
- 2. Add onions to casserole dish and cook for about 5 mins (doesn't matter if there's all beefy flour stuck to bottom of casserole, it magically disappears when cooking!). Stir in Garlic and paprika, cooking for a further minute, then add the tomatoes, stock and browned beef. Bring to the boil and season to taste.
- 3. Cover and bake for 1 hour, then stir and bake for another 30 mins until beef is tender.
- 4. When removed from the oven, allow to cool slightly, then stir in the sour cream and parsley.
- I served this with buttered tagliatelle, but I guess it would go well with rice or mash etc... Garnish with a bit of extra sour cream and a sprinkling of paprika if you need it to look fancy! The recipe suggested that it works just as well with pork! Enjoy!
Ingredients
- 900g Beef Casserole Steak, cubed
- 168g Pancetta cubes
- 600g Onions, peeled and chopped
- 400g Tin of Peeled Plum Tomatoes
- 300ml Beef Stock
- 2 Garlic cloves, peeled and crushed
- 4 Tbsp Paprika
- 2 Tsp Dried mixed herbs
- 2 Tbsp Plain Flour
- 3 Tbsp Oil
- Salt and Pepper
Method
- 1. Mix beef with flour; turn oven on at 170C (155C on my fan oven)
- 2. Heat 1tbsp oil in large casserole pan
- 3. Fry onions gently until soft; remove from pan
- 4. Fry pancetta in same pan until crisp; remove from pan
- 5. Heat remaining oil in pan. Add meat and brown
- 6. Return onions and pancetta to the browned meat in casserole pan
- 7. Add garlic and paprika; stir well for a minute
- 8. Add herbs, tin tomatoes and beef stock and bring to a simmer. Season to taste
- 9. Cover tightly with lid and put into oven for between 1hr 30min - 2 hr. When meat is tender it is ready.
- It is best to keep an eye on this. Check on it after 45min-55min to check if more stock needs to be added.
- I always make enough for 2 family servings, freezing half of the goulash when completely cool
Ingredients
- 900 gm Cold roast beef or Stewing joint cut into large cubes
- 1 Rasher Thick cut bacon cut into lardons
- 1 large onion finely diced
- 2 Garlic Cloves crushed and peeled
- 2 Tbls paprika
- 1 Tsp Mixed Herbs, I use Herbes de Provence
- 1 Tbls Plain Flour
- 250 ml Beef Stock
- 150 ml Full Bodied red wine
- 4 Large Field Mushrooms cut into thick slices
- sunflower oil for frying
- 1 400g Tin of Chopped Tomatoes
- 2 Good twists ground black pepper and sea salt to taste
Method
- 1 Fry onion bacon and garlic until translucent, not browned, remove and fry beef to sere all round.
- 2 Put all above into a warmed caserrole. Mix the flour to a smooth paste ( like single cream consistency with no lumps) and add to the casserole and blend with the beef and bacon.
- 3 Mix in all remaining ingredients except mushrooms, float them on top of mixture and cut a cartouche out of baking paper to cover the stew, gently resting on its surface over the mushroom.
- 4 Put lid on casserole dish and bake for 2 hours, checking and stiring after one hour. If the goulash is too dry, add a little more stock if necessary
Be the first to comment
Add comment