Name Beef goulash

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Beef-goulashIngredients:
* 2 large onions, peeled and chopped
* 1 clove garlic, peeled and crushed
* 50g (2 oz) Stork margarine
* 675g (1 1/2 lb) stewing steak, cut into 2,5cm (1 inch) cubes
* 2x 15ml spoons (2 tablespoons) plain flour'
* 1 x 15ml spoon (1 tablespoon) paprika'
* 1 x 2.5ml spoon (1/2 teaspoon) salt'
' sieved together
* Freshly ground black pepper
* 1 x 396g (14 oz) can tomatoes
* 2 x 15ml spoons (2 tablespoons) tomato puree
* 2 x 5ml spoons (2 teaspoons) sugar
* 1 x 5ml spoon (1 teaspoon) caraway seeds
* 425ml (3/4 pint) beef stock
* 1 x 142g (5 oz) carton soured cream
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* Small toast triangles, to garnish

1. Fry the onions and garlic in the Stork in a large pan over a medium heat for 3-4 minutes, until soft but not browned.
2. Add the meat and fry for a further 5 minutes, turning occasionally until browned.
3. Stir in the seasoned flour, tomatoes, tomato puree, sugar, caraway seeds and stock.
4. Stirring continuously bring to the boil and simmer for 1 1/2 - 2 hours until tender. Stir in the soured cream, garnish with parsley in the centre and toast triangles around the edge of the dish and serve immediately.

Serves: 6
Preparation time: 15 mins
Cooking time: 1 hr 30 mins

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