Goulash in rye bread pot

Recipe from: 4/20/2000 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • 5
    rashers bacon, chopped
  • 1
    kg
    stewing steak, cubed
  • 30
    ml
    oil
  • 4
    onions, finely chapped
  • 6
    cloves garlic, finely chopped
  • 45
    ml
    paprika
  • 7
    ml
    cumin seed
  • 80
    ml
    cake flour
  • 65
    ml
    red wine vinegar
  • 65
    ml
    tomato paste
  • 750
    ml
    beef stock
  • 250
    ml
    water
  • 125
    ml
    beer
  • 7
    ml
    salt
  • 3
    ml
    coarsely ground black pepper
  • 2
    red peppers, finely chopped
  • 2
    bay leaves
  • 4
    large potatoes, peeled and diced
  • chopped chives
 

Method

+/- 1 hour
 
In a large saucepan, fry the bacon until crisp and remove from the pan. Brown the beef cubes in the pan fat and remove from the pan. Reduce the heat and fry the onions and garlic in the oil until golden brown. Stir in the paprika, cumin seed and cake flour and simmer for about 2 minutes. Beat in the vinegar and tomato paste and simmer for 1 minute, stirring continuously. Stir in the stock, water, beer, salt and pepper, peppers, bay leaves, bacon and meat and bring to the boil while stirring continuously. Simmer uncovered for about 45 minutes, stirring occasionally. Add the potatoes and simmer for another 30 minutes uncovered until the potatoes are tender. Season with extra salt and pepper to taste. Garnish with fresh chopped chives.
 

Read more on: beef
 

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