Beef and Potato Goulash
(4)
2 hours 20 minutes
There is nothing like a hearty beef stew; this goulash is packed with meat, potatoes, carrots, celeriac and leeks in a rich thick sauce.
gela
10 people made this
Ingredients
Serves: 4
- 600g casserole steak, diced
- 1 pinch salt and freshly ground pepper, to taste
- 1 tablespoon beef dripping or olive oil
- 100g pancetta or bacon, diced
- 1 large onion, diced
- 2-3 carrots, diced
- 1 small celeriac, diced
- 1 leek, sliced
- 1 tablespoon plain flour
- 1 tablespoon tomato purée
- 2 cups (500ml) beef stock
- 4-5 potatoes
- 1 bunch parsley, finely diced
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Sprinkle beef with salt and pepper. Heat the cooking fat in a saucepan and sear the beef on all sides; you may have to do this in batches to avoid overcrowding the saucepan.
- Add the pancetta, onions, carrots, celeriac and leek then fry for a few minutes. Season lightly with salt and pepper then dust with the flour and add the tomato paste. Stir well.
- Pour in half of the stock. Cover and cook for 1 1/2 hours over a low heat.
- Peel and dice the potatoes the same size as the diced beef then add to the beef with the rest of the stock. Cook for a further 30 minutes and sprinkle the finished goulash with parsley.
