Beef goulash. Place a large heavy pot over medium heat and add the bacon. Add the beef to the hot bacon fat and brown it evenly on all. Skim off excess fat, and stir in the onions and garlic.
Heat oil in a large Dutch oven over medium high heat. Classic American Beef Goulash Goulash is a stew of beef and vegetables, seasoned with paprika and other spices. Serve with macaroni noodles and you've got a meal the whole family will love.
Hello everybody, it's John, welcome to my recipe site. Today, we're going to prepare a special dish, beef goulash. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Beef goulash is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. Beef goulash is something that I have loved my entire life. They are fine and they look fantastic.
Place a large heavy pot over medium heat and add the bacon. Add the beef to the hot bacon fat and brown it evenly on all. Skim off excess fat, and stir in the onions and garlic.
To get started with this recipe, we have to prepare a few ingredients. You can have beef goulash using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef goulash:
- {Make ready 1/2 kg of beef.
- {Make ready 2 of onions.
- {Prepare 3 of tomatoes.
- {Get of Spanish paprika.
- {Make ready of Black pepper.
- {Make ready of Salt.
When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown the beef on all sides. Heat oil in dutch oven and brown beef on all sides.
Instructions to make Beef goulash:
- Cook the beef in its own water.
- Add the oil to fry and brown lightly.
- Add the cubed onions.
- Let them cook for 15mins.
- Add the tomatoes and simmer until cooked.
- Add the spices and cook for a short while.
- Serve hot with chapati.
Add onions, paprika, salt, pepper, and beef broth. I used chuck beef to make the Hungarian beef goulash. Beef chuck is a part of meat cut from the neck, shoulder blade and upper arm. The meat has a lot of connective tissues, which make it a very good choice for stews. The long cooking process tenderizes this rather tough cut and the fat content ensures flavorful results.
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