BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
N
W
T
logo
Breaking News

Hungarian goulash

Friday - January 4, 2019 11:12 am , Category : RECIPES

Ingredient:
2 tbsp sunflower oil
2 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, sliced
1 garlic clove, crushed
1 tbsp plain flour
1 tbsp paprika, plus extra to garnish
600 ml (1 pint) beef stock
1×400 g cant tomatoes
2 tbsp tomato puree
Salt and black pepper
2 large red peppers, halved, deseeded, and cut into 2.5 cm (1 in) pieces
4 potatoes, peeled and quartered
150 ml (1/4 pint) soured cream

Method:
Heat the sunflower oil in a large flameproof casserole, and the beef in batches, and cook over a high heat until browned.

Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

Add the flour and paprika and cook, stirring, for 1 minute. Pour in the stock and bring to a boil, stirring.

Return the meat to the casserole, add the tomatoes and tomato puree, and season with salt and pepper. Bring back to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 hour.

Add the red peppers and potatoes and continue cooking for 1 hour or until the potatoes and meat are tender.

Taste for seasoning, and serve with a tablespoonful of soured cream, sprinkled with a little paprika.

RELATED NEWS

Veal marsala

Veal marsala...

January 21st, 2019
Veal with tuna mayonnaise

Veal with tuna mayonnaise...

January 21st, 2019
Beef and bean burritos

Beef and bean burritos...

January 21st, 2019