Beef Goulash Casserole, w/beef cubes
Source of Recipe
from sylvia
This goulash can be served with crusty bread, but I love it served with
steamed and buttered broccoli.
Beef Goulash Casserole, w/beef cubes
3 1/2 ounces/100g Butter
2 pound/900g beef roast, cut into cubes
1 pound/450g onion, chopped
2 ounces/50g ground paprika
2 ounces/50g flour
1 Tablespoon tomato puree
7 cups (3 1/2 pints)/2 litres beef stock
1/2 pound (8 ounces)/225g carrots, peeled and cut into chunks
1 pound/450g potatoes, peeled and cut into chunks
chopped parsley to garnish
salt and freshly ground pepper
Heat oven to 400 degrees F/200.
Heat the butter in a large, heavy casserole.
Season the roast and add to the dish.
Add the onions and cook for 2 minutes, stirring.
Add the paprika and flour and mix well.
Place in the oven uncovered, for 10 minutes.
Remove from the oven and stir in the tomato puree.
Reduce the oven temperature to 350 degress F./180C.
Add enough of the stock to cover the meat.
Bring to the boil on the top of the stove and season.
Cover and return to the oven for 2 hours.
After 1 hour, mix in the carrots and potatoes and
cook for another hour, or until the meat and vegetables
are tender.
Sprinkle with chopped parsley and serve.
Makes 6 servings.
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