Saturday, January 27, 2007

Beef Goulash


This is a nice slow cooking dish, ideal for the weekend when you have time on your hands.

Ingredients: lean beef (chopped in pieces)
4 tomatoes (chopped)
1 white onion (sliced)
1 clove garlic (chopped)
2 stalks celery (sliced)
2 carrots (sliced)
red wine or balsamic vinegar
1/2 tsp red paprika
1 tsp cornflour (mixed with water)
salt and pepper to taste

1. Heat oil and cook onions and garlic until translucent and soft.
2. Add beef and cook thoroughly until the meat is browned.
3. Add 2 cups of water and add carrots and celery.
4. Allow to simmer for 45 mins.
5. Add tomatoes.
6. Allow to simmer for another 30 mins.
7. When vegetables are softened, add either wine or balsamic vinegar to taste. Season with paprika, salt and pepper.
8. Add cornflour paste to thicken the soup before serving.

Verdict: I started out with a dash of wine in the soup and it tasted quite good. But afterwards, I reheated the dish with balsamic vinegar and it had a much more sharp, tarty taste. This dish would go well with chopped red bell peppers, which I didnt have in the fridge. Also, the inclusion of bay leaves would have been good for the sauce. Overall, it was extremely tasty although I could have cooked the beef much longer and it would have been more tender. I would recommend that the goulash is left to simmer for 2-3 hours so that the meat becomes extremely tender.

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