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- 1 kg beef braising steak, cut into 5cm cubes, patted dry
- Salt, as needed, plus 1 tbsp
- Freshly ground black pepper
- Plain flour for dredging
- Vegetable oil for searing, plus 3 tablespoons
- 1 large yellow onion, thinly
- 4 cloves garlic, minced
- 1 tsp hot paprika
- 2 tsp sweet paprika
- 1 tsp caraway seeds
- 200g whole, peeled, tinned tomatoes, roughly
- 1L cold water
- 1 bay leaf
- 3 sprigs flat-leaf parsley
- 3 sprigs fresh thyme
- 3 Tbsp sour cream, plus more for the table
- Serving suggestion: buttered egg noodles with parsley, recipe follows, rice, or sauerkraut.
- For buttered egg noodles with parsley:
- 1/4 tsp salt, plus more as needed
- 350g wide egg noodles
- 90g unsalted , cut into small pieces and chilled
- 3 tbsp finely flat-leaf parsley leaves
- Freshly ground black pepper
- 1/4 tsp lemon zest (optional)
How to make Goulash
1) Spread the beef out on a baking sheet and season generously with salt and pepper and dredge in flour. Then, transfer to a fine mesh strainer and shake off any excess flour.
2) Heat a large casserole pot with a tight-fitting lid over high heat. Pour in enough oil to reach about 1cm up the sides. Add half of the beef and cook, uncovered, for about 6 minutes, stirring occasionally, until well-browned. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the pot. Repeat with the remaining beef. Drain the oil and wipe out the pan.
3) Preheat the oven to 140C/Gas 1. Return the pot to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion for about 5 minutes, stirring, until lightly browned.
4) Add the garlic, paprika, and caraway and cook for a minute, stirring, until fragrant.
5) Add the tomatoes and simmer for a further 2 minutes, stirring, until thickened.
6) Add the beef and water, cover, and bring to the boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot.
7) Cover the pot, place in the oven for about 1 1/2 hours, until beef is tender.
8) Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, for about 20 minutes, stirring occasionally, until liquid has thickened.
9) Stir in the sour cream and continue to simmer for a further 20 minutes, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender.
10) Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
11) Divide among bowls and serve with buttered egg noodles with parsley. Hand a jug of sour cream at the table.
Cook's Note: Beef chuck steak is a good choice for any type of stew. Alternatively, look for braising steak in your supermarket.
For the buttered egg noodles with parsley:
1) Boil a large pot of water t and salt generously. Add the noodles and cook until al dente, tender but not mushy.
2) Meanwhile, put a soup ladle full of the noodle cooking water into a medium frying pan. Set the pan over low heat and, whileconstantly, gradually add the , piece by piece. Let each piece of melt into the sauce before adding the next bit, until a smooth sauce has formed.
3) Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
4) Drain the noodles in a colander and leave whatever water clings to them--do not rinse.
5) Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
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