Hearty and warm goulash with beef chunks. Great one-dish meal to serve with rice or pasta and french bread.
Serves: 8 Preparation time: Cooking time: Difficulty: Easy - for beginners
Ingredients
2 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, crushed
1 lb 10 oz lean braising beef
2 tbsp paprika
14 oz canned chopped tomatoes
2 tbsp tomato paste
1 large red bell pepper, seeded and chopped
6 oz button mushrooms, sliced
2 1/2 cups beef stock
1 tbsp cornstarch
1 tbsp water
salt and pepper
chopped fresh parsley, for garnish
freshly cooked long-grain and wild rice, for serving
Method
Heat the vegetable oil in a large, heavy-bottom skillet. (I used a large cooking pot) Add the onion and garlic and cook over low heat for 3-4 minutes.
Using a sharp knife, cut the beef into chunks (I used stew meat already cut into chunks), add to the skillet, and cook over high heart for 3 minutes, or until browned. Add the paprika and stir well, then add the tomatoes, tomato paste, bell pepper, and mushrooms. Cook for an additional 2 minutes, stirring frequently. pour in the stock. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
Blend the cornstarch and water together in a small bowl, then add to skillet, stirring, until thickened and smooth. Cook for 1 minute. Season to taste with salt and pepper.
Transfer the beef goulash to a warmed serving dish, garnish with chopped fresh parsley, and serve with a mix of long-grain and wild rice.