Juicy beef goulash

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 1
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 12
  • 30 g dried porcini
  • 6 medium-sized onions
  • 2.5 kg Beef (leg)
  • 6 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Tomato paste
  • 4 heaped Tbsp Flour
  • 1 TABLESPOON Sweet peppers
  • 1 package (40 g) Beef Paste
  • 1 red pepper
  • 1 collar Parsley
  • 4 Stem(s) Chervil
  • 4 TABLESPOONS Balsamic cream
  • 7-10 Tbsp or some Worcester sauce

Directions

  1. 1

    Soak the mushrooms in 1 l of cold water for about 1 hour (or see package instructions). Peel onions, dice coarsely. Dab meat dry and cut into large cubes.

  2. 2

    Heat the oil in portions in a large frying pan. Fry the meat in it in 5-6 portions little by little all around. Season with salt and pepper and remove.

  3. 3

    Fry the onions in hot frying fat. Add tomato paste, flour and paprika powder and briefly sauté. Dissolve beef paste in 1 l hot water. Stir the mushrooms (including soaking water) into the onions and bring to the boil.

  4. 4

    Add all the meat again. Season with salt and pepper. Cover and braise at low heat for about 2 hours.

  5. 5

    Clean, wash and chop the peppers. Cook for about 5 minutes. Wash the herbs. Cut parsley into strips, pluck chervil. Season goulash with salt, pepper and balsamic vinegar. Sprinkle with paprika cubes and herbs.

Nutrition Facts

KCAL
380 kcal
CARBS
6 g
FATS
18 g
PROTEINS
44 g