beef goulash

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beef goulash

beef goulash

beef goulash
beef goulash

Number of persons

1 kg of braising beef

400 g onion

100 g butter

1 tablespoon of oil

5 tablespoons of tomato paste

1 tablespoon paprika

25 cl beef stock (1 cube + water)

20 cl fresh cream

1 bouquet garni

Total Time: 3h30
Preparation: 30 min
Cooking time: 3 hours
Peel and chop the onions. Fry them in butter and oil. When the onions have melted well and form a "doughy mass", add the meat cut into medium-sized pieces.
Add the tomato paste, salt, pepper, bouquet garni and beef stock. Close the casserole because the meat must not brown.
Leave to cook over a very low heat for 3 hours, add the paprika 1 hour before serving.
Stir in the crème fraîche at the last moment, leave to heat and serve.

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