Beef and Potato Goulash
There is nothing like a hearty beef stew; this goulash is packed with meat, potatoes, carrots, celeriac and leeks in a rich thick sauce.
7 people made this
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
1 bunch parsley, finely diced
- 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.
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