cooking method | ChefsOpinion

Beef Goulash & Bread Dumplings

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A stew is one of these typical, beloved, easy to prepare dishes that have almost disappeared from fine restaurant menus and, sadly, from most household dining tables (or kitchen tables).
Many home cooks shy away from it because of the extended cooking time. But, once you realize that the actual prep time is usually short and easy, things look a lot more simple. After all, as long as you are at home, you can do whatever you want/need to do around the house as long as you check on your stew once in a while. The reward is a meal chock-full of flavor and debt, hardly achieved with any other cooking method (this one being “Braising.” )
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While this one looks like a typical goulash, the seasoning changes it into a very different animal.
In my own opinion, not better or worse, just different. I eat stews and goulash regularly, so I love to change the ingredients/seasoning often, to avoid monotony in my nutrition.
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Bon Appétit ! Life is Good !
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Beef Goulash & Bread Dumplings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 20 oz indersuppen fleisch (boiling beef), 20 oz sliced onion

: saute onion in 2 tblsp sunflower oil

: cover onions, steam until broken down, about 15 minutes

: cut the beef into 1 ” cubes

: add to the onions

: cover, braise until most liquid has evaporated, about 15 minutes

: add 2 tblsp tomato paste, saute until lightly caramelized

: 7 tblsp sweet Hungarian paprika, 4 ea dried red chillies, 2 tblsp cracked szechuan pepper, 2 tblsp oyster sauce, 2 tblsp finely diced lemongrass, 1 tsp oregano, 1 tsp thyme, cayenne pepper and kosher salt to taste

: add to the meat

: add 2 qt stock (best for this dish is beef stock, but chicken stock or veggy stock will do)

: simmer until meat is almost tender and stock thickened, about 1 1/1 to 2 hours, depending on the meat, add 1 cup sliced or diced raw carrots

: when the carrots are tender, add 1 cup cooked, diced potatoes, 1/2 cup diced green peppers

: check/adjust seasoning

: almost………… 🙂

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

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While you can use just about any flat cut of beef to prepare London Broil, “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season 2 lbs of beef of your choice with kosher salt to taste, broil under low heat on both sides to your preference of doneness, let rest for at least 15 minutes

: melt 3 oz whole butter, add the juice of half a lemon, 1/2 tblsp garlic paste, kosher salt and fresh-cracked black pepper to taste, keep at room temperature