SATURDAY COOKING: BEEF GOULASH

I have wanted to try this recipe from Taste.com.au magazine for BEEF GOULASH for ages but the weather was still too warm. Finally, things are cooling down a bit and this is the chance to do some serious cooking again! I love this change of season, still sunny during the day, but with the beautiful chill of the early mornings.
As always when I cook a stew, I cook it in the oven, at 170°C first for an hour and then for 2-2½ hours more at 150°C. By then, the meat is always very tender and the flavours are all well developed. But you can follow the original recipe down below if you prefer.
This recipe will serve 6.

016

2 tbs extra virgin olive oil
1.5kg beef chuck steak, cut into 2cm pieces
200g speck, cut into batons
1 brown onion, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
3 garlic cloves, crushed
2 tbs smoked paprika
1 tsp caraway seeds
400g can diced tomatoes
500ml (2 cups) beef stock
250ml (1 cup) red wine
2 tbs tomato paste

Method:

    1. Heat the oil in a large saucepan over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in 2 more batches, reheating the pan between batches.
    2. Add the speck and onion to the pan and cook, stirring, for 5 minutes or until onion softens and speck is golden. Add capsicum and garlic and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Add the paprika and caraway seeds and cook, stirring, for 1 minute or until aromatic. Add the beef, tomato, stock, wine and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1½ hours or until beef is tender. Season. Uncover and bring to a rapid simmer. Simmer, stirring occasionally, for 50 minutes or until sauce reduces and thickens slightly.
    3. Eat!

I used beef cheeks and beef chuck steak. I put 2 capsicums, and I used 2 teaspoons of caraway seeds which I crushed to release more aroma.
The recipe serves it with buttered savoy cabbage. I ate it with boiled potatoes and broccolini.

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