Reservations 0505 43017


Beef Goulasch


1½ lb chuck steak 2 large onions

2 tbsp oil 1 level tbsp paprika pepper

1 tbsp flour 1 dessertspoon tomato purée

¾-1 pint stock a bouquet garni

a clove of garlic salt & pepper

2 lrge tomatoes 2-3 tbsp sour cream or yoghurt

Method Cut the meat into large cubes. Slice the onions, chop and crush the garlic to a cream with a good pinch of salt. Heat the oil in a stewpan, brown the meat in this, and then take out the pieces; add the paprika and, after 1 minute, the flour, tomato purée, garlic and stock. Stir until boiling, replace the meat, and add the bouquet and a little salt and pepper. Cover and simmer gently on the stove-top or in a moderately slow oven for about 2 hours. In the meantime, shred and blanch the pepper, peel the tomatoes, removing the hard core and seeds, and then slice them. When the meat is tender add the pepper and tomatoes, simmer 2 or 3 minutes, and then turn into a casserole for serving. Spoon the cream over the top and serve with nouilles or plainly boiled potatoes.