Beef Goulash and how to cook it?
About Beef Goulash
Goulash is a meat and vegetable stew added to paprika and other seasonings. This food originated in the European Empire in the Middle Ages and is now a popular food in Central Europe.
This food originated in the 9th century and was published as a stew that was eaten by housing shepherds. During this time, cooked and seasoned meat is dried with the help of the sun and put in a bag made of sheep's stomach, and only needs water to make food. Goulash did not initially use paprika because paprika was only sent from America to Europe in the 16th century. This food is one of the national foods and state symbols
Originally a plate of seasoned beef, the main ingredients of American curry now usually include elbow macaroni, diced steak, ground beef or "hamburgers", and tomatoes in several forms, whether whole canned, such as tomato sauce, tomato soup, and/or tomato paste.
Probably the most well-known Hungarian dish – this slow cooked Hungarian beef goulash is hearty, warming and so delicious. Slow cooked for fall-apart tenderness.
And now what are the ingredients and how to process these dishes?
This food originated in the 9th century and was published as a stew that was eaten by housing shepherds. During this time, cooked and seasoned meat is dried with the help of the sun and put in a bag made of sheep's stomach, and only needs water to make food. Goulash did not initially use paprika because paprika was only sent from America to Europe in the 16th century. This food is one of the national foods and state symbols
Originally a plate of seasoned beef, the main ingredients of American curry now usually include elbow macaroni, diced steak, ground beef or "hamburgers", and tomatoes in several forms, whether whole canned, such as tomato sauce, tomato soup, and/or tomato paste.
Probably the most well-known Hungarian dish – this slow cooked Hungarian beef goulash is hearty, warming and so delicious. Slow cooked for fall-apart tenderness.
And now what are the ingredients and how to process these dishes?
Ingredients
- 4 tbsp olive oil
- 700g steak stewing, cut into chunks
- 30g plain flour
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tbsp tomato purée
- 2 tbsp paprika
- 2 large tomatoes, diced
- 75ml dry white wine
- 300ml beef stock, home-made or shop-bought
- 2 tbsp flat-leaf parsley leaves
- 150ml soured cream
Strategy
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tablespoon olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing beef balls with 30g plain flour and brown nicely in 3 batches, including an additional 1 tablespoon oil for every batch. Place the browned meat apart.
- Add the remaining 1 tablespoon oil into the casserole dish, then followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 teaspoon red pepper, both thinly chopped. Fry until softened, around 5-10 mins.
- Pour the beef to the pan with 2 tablespoons tomato purée and two tablespoons paprika. Cook, stirring, for two mins.
- Insert in two large diced tomatoes, 75ml dry white wine along with 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternately, cover and cook it on the hob on a gentle heat for about one hour so removing the lid after 45 mins.
- Sprinkleover 2 tablespoons flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
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