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COOKING SCHOOL

Beef goulash in pots

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Goulash is a Hungarian word, and the dish is significantly Russified. I remember that in Soviet times, diced beef of far not the best quality was sold everywhere, and the word “goulash” began to mean not so much a dish as such a cubic cut suitable for homemade stews. Today there is high-quality beef, and that we can not only stew it, but also fry it, we have already learned. But no, to the present, sharp with red pepper, thick goulash, we experience the same love. Especially here to such an appetizing, traditional, in pots.

INGREDIENTS

  • 1.5 kg of the inner thigh
  • 800 ml of beef broth
  • 3 large onions
  • 3 petiole celery
  • 2 large carrots
  • 3 medium sweet red peppers
  • 2 large, very ripe tomatoes
  • 4 cloves of garlic
  • 3 tbsp. l olive oil
  • 3 tbsp. l ghee
  • 100 g flour
  • 2 tbsp. l with a slide of Hungarian ground paprika
  • 2 bay leaves
  • 6–8 peas of allspice
  • a pinch of ground hot chili pepper
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the onion into half rings, celery and garlic – into thin slices. Heat the oil in a pan with a thick bottom, put onions and celery, fry over low heat for 10 minutes. In 1 min add the garlic to the end of the frying.

Step 2

Cut the meat into large pieces. Roll the pieces of meat in flour, season with salt and pepper, fry them in ghee in a separate frying pan on all sides until golden.

Step 3

Add the meat to the onion with celery, pour in paprika, mix, add bay leaf and peppercorns.

Step 4

Arrange the contents of the pan in clay pots. Pour in the broth, mix. Close the lids and put in the oven preheated to 150 ° C for 2 hours. If necessary, add a little broth.

Step 5

Peel and cut the carrots into large slices. At the pepper, remove the core with seeds, cut the flesh into small cubes. On each tomato, make a cross-shaped incision, pour boiling water for about 30 seconds, then pour over with cold water and remove the skin. Coarsely chop the pulp.

Step 6

Add carrots, sweet peppers and tomatoes, together with the juice that has stood out, into pots and bake for another 20 minutes. Remove from oven, let goulash stand for 10 minutes. and serve.

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