I'm a great cook! I should get married
Yeah yeah I know, that sounds rather self-absorbed, but sometimes I really astound myself.
I just 'quickly' made goulash after work (which could have cooked a little longer but I was starving) and it was DELISH! I'd even say I never made one as good before.
So I'm gonna share the recipe ;)
You will need:
- beef (I use a tender-ish piece you'd use for a roast. Cut it yourself in roughly 1 inch big cubes)
- onions, almost as much as the meat
- a bit of red wine (approx. 1 glass)
- tomato purree (1-2 table spoons)
- salt, paprika powder (if you get two different types in your country use the spicy one), pepper and/or cayenne pepper
Use a rather wide pot or high pan to sear the beef in oil (I use olive but others will do too). The pieces should not be stacked too much so that they all touch the bottom. Make sure the pot/pan is really hot before you start adding the meat otherwise it will lose too much liquid.
When the pieces are nice and brown from all sides add the chopped onions and gently sauté them before you deglaze it with the wine. Add the spinesspices NOW.
leaving that in because sometimes my typos are hilarious.
Cook on middle heat until almost all liquid is gone. Add water. Repeat at least once.
When the sauce starts getting nice and brown add tomato purree and some more water and reduce the heat. Cook for 2 hours or so. Try the texture of the meat. It should be really soft and tender in the end.
Important:When you use a lot of onions and the tomato purree you won't need anything to thicken the sauce. It won't be like a soup but really nice and thick.
Also, the repeated reduction process is really important for the goulash to have a nice, dark color and a savory, rich taste. The worst you can do is hurrying the initial searing/sautéing. The meat will dry out and not produe enough roasty flavors and your sauce will be liquid and pale.
Serve with potatos, pasta or simply bread... and a glass of wine ;)
So. I can cook. Can I marry princess now? :D
I just 'quickly' made goulash after work (which could have cooked a little longer but I was starving) and it was DELISH! I'd even say I never made one as good before.
So I'm gonna share the recipe ;)
You will need:
- beef (I use a tender-ish piece you'd use for a roast. Cut it yourself in roughly 1 inch big cubes)
- onions, almost as much as the meat
- a bit of red wine (approx. 1 glass)
- tomato purree (1-2 table spoons)
- salt, paprika powder (if you get two different types in your country use the spicy one), pepper and/or cayenne pepper
Use a rather wide pot or high pan to sear the beef in oil (I use olive but others will do too). The pieces should not be stacked too much so that they all touch the bottom. Make sure the pot/pan is really hot before you start adding the meat otherwise it will lose too much liquid.
When the pieces are nice and brown from all sides add the chopped onions and gently sauté them before you deglaze it with the wine. Add the spinesspices NOW.
leaving that in because sometimes my typos are hilarious.
Cook on middle heat until almost all liquid is gone. Add water. Repeat at least once.
When the sauce starts getting nice and brown add tomato purree and some more water and reduce the heat. Cook for 2 hours or so. Try the texture of the meat. It should be really soft and tender in the end.
Important:When you use a lot of onions and the tomato purree you won't need anything to thicken the sauce. It won't be like a soup but really nice and thick.
Also, the repeated reduction process is really important for the goulash to have a nice, dark color and a savory, rich taste. The worst you can do is hurrying the initial searing/sautéing. The meat will dry out and not produe enough roasty flavors and your sauce will be liquid and pale.
Serve with potatos, pasta or simply bread... and a glass of wine ;)
So. I can cook. Can I marry princess now? :D