Recipe: Beef goulash


Here’s a nice beef caserole dish I used this evening which ended up in a very decent sauce and very tender meat. It’s exceedingly easy and leaves very little room for mucking up. Great for begginners.

Ingredients (for 2 with leftovers):

  • 40g butter
  • 400g beef – braising steak diced
  • 2 onions, one finely diced, one finely chopped
  • 2 large carrots, sliced into thin discs
  • 2 tablespoons good paprika
  • 1 tablespoon plain flour
  • 1 pint + beef stock
  • 1 decent glug of red wine
  • generous seasoning of salt and pepper

To cook it:

  1. Brown the meat in the butter – if you can’t get it hot enough to brown beyond lightly searing the meat, it’s not a problem
  2. Spoon out the meat with a slotted spoon, which should hopefully leave a fair bit of meat juice and butter, if not, or to be on the safe side, add some more butter
  3. Fry the onions and carrots in the butter for 5-7 mins, then add the paprika and flour
  4. Now add some of the stock and stir in thoroughly – keep adding stock until you have a thick-ish sauce, then add the gluggage of wine
  5. Season and bung in the oven for a few hours on a low heat of 150 degrees or gas mk 2. Serve with rice
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