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In my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch (Paprika Goulash or Hungarian Goulash).
While there are many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important : Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.
“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”
Bon Appetit ! Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad
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- mise en place
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- cubed beef
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- saute onions and garlic in olive oil
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- cover, steam until onions break down
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- add beef
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- saute until lightly caramelized
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- add chopped tomatoes, chilies, sweet paprika, small amount of kosher salt
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- saute for about two minutes
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- add beef stock, simmer until meat is very tender but not falling apart
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- goulash with pasta, schmelze and yogurt / dill cucumber salad
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- Hungarian Goulash
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- Ungarisher Gulasch
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- Goulash & Gemelli
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- Gemelli & Schmelze
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