Beef goulash
Cut the beef into 2–3 cm cubes and pat dry with a paper towel. Heat the oil in a cauldron and sear the meat in two batches over high heat until browned, 4–5 minutes per batch; transfer to a bowl. In the same cauldron, sauté the onion, cut into half-rings, until golden, 6–7 minutes. Return the meat, add the paprika and flour, stir, and heat through for 1 minute. Add the tomato paste, pour in the hot water, add the bay leaf, and season with salt and pepper. Cover and simmer over low heat for 1 hour, until the beef is tender. Add the pepper cut into strips and the minced garlic, and simmer for another 15 minutes until the sauce is thick.
Ingredients
- ✓Beef (shoulder)
- ✓Onion
- ✓Sweet pepper
- ✓Garlic
- ✓Tomato paste
- ✓Ground paprika
- ✓Wheat flour
- ✓Sunflower oil
- ✓Water
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the beef into 2–3 cm cubes and pat dry with a paper towel.
- 2
Heat the oil in a cauldron and sear the meat in two batches over high heat until browned, 4–5 minutes per batch; transfer to a bowl.
- 3
In the same cauldron, sauté the onion, cut into half-rings, until golden, 6–7 minutes.
- 4
Return the meat, add the paprika and flour, stir, and heat through for 1 minute.
- 5
Add the tomato paste, pour in the hot water, add the bay leaf, and season with salt and pepper.
- 6
Cover and simmer over low heat for 1 hour, until the beef is tender.
- 7
Add the pepper cut into strips and the minced garlic, and simmer for another 15 minutes until the sauce is thick.
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