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When using a good cut of meat, as well as the best possible herbs and spices for enhanced flavour, it is safe to say that traditional beef goulash is the ultimate recipe for braving the winter cold. Below is a simple beef recipe for making this decadent dish. Perfect for families consisting of four to six people, it is certain to become a prominent feature on your monthly meal planner.
- 2 Tbsp. (30 ml) of olive oil
- 2 sliced onions
- 1 Tbsp. (15 ml) of brown sugar
- 1 Tbsp. (15 ml) of minced garlic cloves
- 2 ½ Tbsp. (32 ml) of paprika
- 4 cups (1 l) of chicken stock
- 1 kg of beef chuck, cut into medium-sized cubes
- 1 tsp. (5 ml) of salt
- 1/2 tsp. (2,5 ml) of freshly ground black pepper
- 1 Tbsp. (15 ml) of dried oregano
- 1/2 tsp. (2,5 ml) of dried thyme
- 1 bay leaf
- 3 Tbsp. (45 ml) of tomato paste
- 2 Tbsp. (30 ml) of balsamic vinegar
1. Start by heating the olive oil over a medium heat in a large pan.
2. Add the onions, sprinkle with sugar, and allow to cook and caramelise for approximately 20 minutes. Stir regularly to avoid burning.
3. Add the garlic and cook for an additional minute.
4. Sprinkle on the paprika and ensure that it coats the contents of the pan evenly.
5. Stir in the oregano, bay leaf and thyme and cook for a minute until the aroma starts to release.
6. Next, add the tomato paste and stir.
7. Pour in the chicken stock and the balsamic vinegar, stir well and ensure that there are no bits stuck to the bottom of the pan.
8. Finally, add the meat cubes and sprinkle with salt and pepper.
9. Bring the mixture to a rapid boil and then turn down the heat so that it begins to simmer. Cover the pan and leave to cook for approximately one and half hours, stirring occasionally. Once done, the meat should be soft.
A traditional beef goulash simply isn't complete without dumplings. Here is how you make them:
- 2 cups (500 ml) of cake flour
- 2 Tbsp. (30 ml) of butter, melted
- ¾ cup (175 ml) of full cream milk
- 2 tsp. (10 ml) of baking powder
- 1 tsp. (5 ml) of salt
- Sift the cake flour, salt and baking powder together and mix gently with the milk and butter.
- Drop the batter in heaped spoonfulls into the goulash once it has cooked and is still hot in the pan. Cover and cook uninterrupted for a further 15 minutes. After 15 minutes, test to see if the dumplings are done by poking with a toothpick. If the toothpick comes out clean, your meal is ready to eat!
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