Goulash in rye bread pot

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0 serving Cooking: 1 hr
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Beef

By Food24 November 03 2009
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Ingredients (19)

5.00 bacon — rashers, chopped
1.00 kg steak — cubed, stewing
30.00 ml oil
4.00 onion — finely chopped
6.00 garlic — cloves, finely chopped
45.00 ml paprika
7.00 ml cumin — seeds
80.00 ml flour — cake
65.00 ml vinegar — red wine
65.00 ml tomato paste
750.00 ml stock — beef
250.00 ml water
125.00 ml beer
7.00 ml salt
3.00 ml freshly ground black pepper
2.00 red pepper — finely chopped
2.00 bay leaves
4.00 potatoes — large, peeled and diced
fresh chives — chopped
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Method:

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.



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