Beef Goulash

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Beef Goulash. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beef Goulash is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Beef Goulash is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Beef Goulash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Goulash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Goulash is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef Goulash estimated approx 3 - 3 1/4 hours including prep.

To get started with this particular recipe, we have to first prepare a few components. You can cook Beef Goulash using 22 ingredients and 5 steps. Here is how you cook it.

This started as a Marguerite Patten recipe I first made around 1969/70 and which I subsequently altered as our tastes developed. Like so many family favourites, it’s just homely comfort food.

There is a great variety of goulash recipes out there with varying ingredients: some recommend cooking in the oven and some on the hob and I’ve had good results both ways. Most recipes include caraway seeds but we omit.

No claim is made as to authenticity: even in Hungary everyone has their own idea so vary this recipe to suit your preferences. I use a great deal of paprika, far more than in most “English goulash recipes”: you could reduce it but plentiful paprika is a critical ingredient of this dish.

One of our wonderful memories is having their version of this dish in the Café Jolesch at Muskauerstraße 1 in East Berlin shortly after the Berlin Wall came down. The food was magnificent, everyone was festive and it was so, so cheap. Not these days of course.

This evening we accompanied it with new potatoes, carrots and French beans.

Ingredients and spices that need to be Take to make Beef Goulash:

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

Steps to make 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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So that's going to wrap this up for this exceptional food Simple Way to Make Quick Beef Goulash. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!