Hungarian Goulash With Chuck Steak Recipe
Ingredients
| Chuck | 1 1/2 Pound, cut into cubes | |
| Large onions - 2, roughly chopped | ||
| Garlic | 1 Clove (5gm) | |
| Olive oil | 1 Tablespoon | |
| Plain flour | 1 | |
| Hungarian paprika | 1 | |
| Italian tomatoes - 1 X 14 oz tin (400 g) | ||
| Green or red pepper - 1 medium sized | ||
| Soured cream - 1 X 5 fl oz carton (150 ml) | ||
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
MAKING
1 In a flameproof casserole, heat the oil till sizzling hot.
2 Add in the cubes of beef and brown on all sides, cooking a few at a time.
3 Transfer them to a plate as they brown.
4 Turn the heat to medium, and stir in the onions, cooking them for about 5 minutes or until they turn a pale golden colour.
5 Add in the crushed garlic and return the meat to the casserole.
6 Sprinkle in the flour and paprika and stir to absorb the juices.
7 Add in the contents of the tin of tomatoes.
8 Season with salt and pepper and bring everything slowly up to simmering point.
9 Cover with a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
10 Cook for 2 hours.
11 Meanwhile, halve the pepper, remove the seeds and cut the flesh into 2 inch (5 cm) strips.
12 Stir the chopped pepper into the goulash.
13 Cover again and cook for another 30 minutes.
SERVING
14 Stir in the soured cream to give a marbled, creamy effect.
15 Sprinkle a little more paprika over, and serve straight from the casserole, along with some rice (or vegetables).
1 In a flameproof casserole, heat the oil till sizzling hot.
2 Add in the cubes of beef and brown on all sides, cooking a few at a time.
3 Transfer them to a plate as they brown.
4 Turn the heat to medium, and stir in the onions, cooking them for about 5 minutes or until they turn a pale golden colour.
5 Add in the crushed garlic and return the meat to the casserole.
6 Sprinkle in the flour and paprika and stir to absorb the juices.
7 Add in the contents of the tin of tomatoes.
8 Season with salt and pepper and bring everything slowly up to simmering point.
9 Cover with a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
10 Cook for 2 hours.
11 Meanwhile, halve the pepper, remove the seeds and cut the flesh into 2 inch (5 cm) strips.
12 Stir the chopped pepper into the goulash.
13 Cover again and cook for another 30 minutes.
SERVING
14 Stir in the soured cream to give a marbled, creamy effect.
15 Sprinkle a little more paprika over, and serve straight from the casserole, along with some rice (or vegetables).
Chef
