Traditional Beef Goulash

The cooking saga continues…

It has been the third week in the Culinary Arts Academy already. I know! so exciting, right? Getting up every day on a new mission, befriending new people from all around the globe and exploring this beautiful place. We were greeted this Friday morning with the ingredients to make a traditional Hungarian beef goulash. Everything was gathered nicely on a table. Our chef wanted to show us how simmering/stewing is done. First time of actual cooking at the application kitchen! Can you imagine the look of excitement on our faces?

So, preparation comes first, onions and bell peppers of different colours were sliced into strips and beef was cut into cubes. Onions and beef shoulder were glazed with clarified butter until the beef was partially cooked in a big pan. Bell peppers and tomatoes were added. Cooking wine was added to deglaze the mixture. Stock and paprika were then added and the mixture was covered and was allowed to simmer under low heat for over 1 hour or until the beef is soft and tender. Use the oil that has been used to cook the meat to glaze the carrots, leek and celery roots that have been cut in mirepoix. Add wine, stock and season. Add the mixture to the beef together with a bouquet garni and bake in the oven for a maximum of 1 hour.

Serving: 5

INGREDIENTS:

  • 1kg Beef shoulder cut into chunks
  • 50g clarified butter, by our chef
  • 2 large white onions, peeled
  • 150g Bell pepper red, yellow, green cut into strips
  • 50g ground paprika
  • 1 large tomatoes, peeled, seeded and diced
  • 100g good quality red wine
  • 300g Beef Broth
  • 250g Potatoes, peeled and diced
  • 4g Marjoram
  • 5g Parsley chopped for garnish
  • 5g lemon zest
  • Salt and pepper to taste

Glazing onions and beef meat in a clarified butter until juicy.

Add the bell pepper strips, diced tomato, red wine and finally the paprika powder. Season with salt and pepper and continue to stew until the meat is tender.

Let the red wine reduce before adding the beef broth. Cover and leave to simmer on a low heat for about 35 mins. This will tenderize the meat more.

Finally, add the potato and stew for another 15 minutes or just until the potato is cooked. When done, pour the dish into a metal gastronorm or baking tray, cover with parchment paper and foil then cook in the oven for another hour.

For the garnish, mix together – marjoram, parsley, lemon zest, and garlic, sprinkle on top.

Blog entry by: Rashmi Ramdhan

Bonne Appetit! 

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