I used skirt steak for this recipe , but unless you have time to simmer the meat for at least 5 hours I do not recommend this cut of meat.
I suggest you use 1.5 kg of lean stewing steak .
Heat 3 tbs of rice bran oil in a large frying pan and cook 3 large red onions quartered and 3 sliced garlic cloves till soft and aromatic , remove to a bowl .
Cut your meat into chunks and using the same frypan cook over a high heat for about 3 minutes on each side , until browned all over .
Now add 3 tbs of paprika , stir well
Add 170 gm of tomato paste
2 large red peppers , deseeded and chopped
Add 400 gm of sliced mushrooms.
Cook for 2 minutes , stirring continuously .
Pour in 1 litre of beef stock .
Bring back to the boil
Then reduce the heat , cover and place in a well heated oven , simmer for 2 hours or longer .
The meat will just melt in your mouth.
You will need to blend 3 tbs of cornflour with 3 tbs of water and add to the bubbling goulash
Stir until thickened and smooth .
Serve on warmed dishes and garnish with fresh parsley and lots of rice...
I suggest you use 1.5 kg of lean stewing steak .
Heat 3 tbs of rice bran oil in a large frying pan and cook 3 large red onions quartered and 3 sliced garlic cloves till soft and aromatic , remove to a bowl .
Cut your meat into chunks and using the same frypan cook over a high heat for about 3 minutes on each side , until browned all over .
Now add 3 tbs of paprika , stir well
Add 170 gm of tomato paste
2 large red peppers , deseeded and chopped
Add 400 gm of sliced mushrooms.
Cook for 2 minutes , stirring continuously .
Pour in 1 litre of beef stock .
Bring back to the boil
Then reduce the heat , cover and place in a well heated oven , simmer for 2 hours or longer .
The meat will just melt in your mouth.
You will need to blend 3 tbs of cornflour with 3 tbs of water and add to the bubbling goulash
Stir until thickened and smooth .
Serve on warmed dishes and garnish with fresh parsley and lots of rice...
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