Hungarian Beef goulash
Instructions
Cut the meat into cubes of 3 cm to the side and sprinkle them with salt, pepper, flour and a little paprika.
Peel the onions and cut into thin slices, then let them FRY in a saucepan with 1/3 of the olive oil over low heat, until they begin to take color.
Add the meat cubes browned with the rest of the oil (except a spoon), and cook in a preheated oven (200 degrees), casserole, for about half an hour, remembering to stir them from time to time.
Spent the time indicated, sprinkle the preparation with the rest of paprika powder, add the tomato paste and stir.
In a small saucepan, then heat the tomato paste with a tablespoon of oil, then add it to the stew.
Finish cooking in the oven goulash (it will take two more hours), merging gradually all the broth.
Wash the peppers, give them the seeds and white membranes frullatene and the pulp.
Pounded cumin in a mortar, collect the proceeds in a bowl and mix in the Marjoram, chopped garlic and grated lemon rind, then stir the mixture to the cold butter and mix everything together until mixture is smooth.
At 10 minutes from the end of the cooking time, add to stew mixture of butter and herbs and the pepper puree, which gives the dish a more intense colour and a slightly sweet background flavor.
---ADVICE.
The ideal side dish for the traditional Hungarian stew is potatoes.
These should be boiled in their skins, then peeled and passes with the tool, by dropping the puree directly into the pot with the stew.
Complete the mashed potatoes with a swirl of butter and a few caraway seeds.
Ingredients and dosing for 10 persons
- 2500 g of beef
- Salt
- White pepper
- 40 g of sweet paprika
- 50 g of flour
- 2000 g of onions
- 15 cl of olive oil
- 500 g of tomato paste
- 3 tablespoons of tomato paste
- 50 cl of beef broth
- 4 red peppers
- 1/2 teaspoon of cumin
- 1 tablespoon of minced marjoram
- 1/2 lemon (zest)
- 1 clove of chopped garlic
- 100 g of butter