Beef goulash
Description
The recipe won't take much time. To prepare a delicious goulash, don't forget to sauté the beef pieces in pork fat. Otherwise, the meat will be tough and less aromatic. The longer the goulash simmers, the more tender the meat will become. But watch out so the potatoes don't overcook. Want to find out? Serve hot.
Instructions
- 1
Step 1
Wash the boneless piece of beef and dry it with paper towels. Then trim off the membranes and tendons, and cut into large pieces.
- 2
Step 2
Cut the pork fat or lard into small cubes and place it in a frying pan. Fry the lard until all the fat has rendered out.
- 3
Step 3
Place the pieces of beef into a frying pan with fat and fry them until golden brown, stirring constantly. Then transfer the meat pieces to a heavy-bottomed pot or a saucepan.
- 4
Step 4
Blanch the tomatoes with boiling water, then peel them. Grate them on a grater and strain through a sieve to remove the seeds. Wash the peppers, remove the seeds, and cut into small pieces.
- 5
Step 5
Place the previously peeled and chopped onion into the pan in which the bacon was fried. Sauté until the onion becomes translucent. Then add tomatoes and peppers to the onion, and simmer for five minutes.
- 6
Step 6
Peel the potatoes and cut them into cubes or slices. Rinse them and place in a saucepan. Add cold water, bring to a boil, add the sautéed mixture, and simmer for forty minutes with the lid closed.
- 7
Step 7
In a dry skillet, toast the flour until golden. Then add it to the goulash, season with salt and pepper, add the remaining spices, and mix well. Serve.