Goulash
by LucasCreated
Imported from www.youtube.com
Prep Time: 30 minutes
Cook Time: 5 hours
Goulash with lots of paprika, cooked slow with traditional ingredients.
Ingredients
- 2-3 lbs tri-tip, chuck, or short rib
- 2-4 tomatoes
- 1 red bell pepper
- 1 yellow onion
- 5 cloves garlic
- 1 stick celery (optional, leaves used for garnish)
- 5 or so carrots and/or parsnips
- 1 box beef broth or stock
- olive oil
- 2-3 tbsp tomato paste
- 4 tbsp sweet paprika
- 2-3 bay leaves (optional)
- sugar
- fish sauce
- 1 egg
- flour
- salt
Directions
- Finely chop the tomatoes, red bell pepper, onion, garlic, and celery. (Alternatively, roughly chop then process in food processor with some of the beef stock if you really want to clean it afterwards.) If using celery, save the leaves for garnish.
- Cut the beef into large chunks, season heavily with salt and pepper.
- Brown the beef in batches (to avoid crowding) with some olive oil in a big pot. You don't need to brown every surface perfectly. Remove the beef from the pot.
- Add the tomato paste to the pot, then the paprika. Sauteed together briefly, then add the vegetables and a bit of beef stock. Scrape the brown bits off the bottom of the pot.
- Return the beef to the pot and add the rest of the beef stock. Bring to a simmer and cook until almost as tender as you want it. 4-5 hours?
- Once the beef is 45 minutes or so from done, make pasta dough: Beat the egg with a pinch of salt, then mix in flour until the dough doesn't easily accept any more while kneeding. Cover the bowl with a damp towel and put in the fridge for at least 20 minutes.
- Chop the carrots/parsnips into fairly large pieces and add to the pot. Keep simmering for another 30 minutes.
- Once the carrots/parsnips are tender, take the dough out of the fridge and pinch off little pieces of it directly into the pot.
- Add a little fish sauce and mix in. Season with salt, pepper, vinegar, and sugar to taste.
- Serve with the optional celery leaves for garnish.
