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Beef Goulash With Potatoes Recipe
A soft, juicy and tender beef goulash — just like mom makes. The secret of this wonderful beef goulash is patience — it only takes a few minutes to make, and the cooktop does the rest — you’ll get flaky and tender meat.
I usually make this meat on holidays, it is really successful. It’s like a festive pot that impresses
everyone. Once you make this beef goulash, you’ll recieve endless compliments. The sauce is
wonderful and dipping the challah in it is just amazing — everyone will ask you for the recipe 🙂
What’s special about it is that both children and adults love this recipe.
A wonderful beef goulash that melts in your mouth because of how soft it is.
3 – 4 Servings
Ingredients:
1 kilo of meat for goulash cut into medium cubes
(number 6 – 5 – 4 – asado)
2 onions cut into small cubes
3 peppers cut into short strips
4 cloves of garlic, halved
4 potatoes cut into medium cubes
800 g crushed tomatoes / 4 whole and chopped small tomatoes
Half a glass of red wine that you like (recommendation for a semi-dry red wine) / glass of water
Spices:
A teaspoon of sugar
A tablespoon full of Moroccan sweet paprika
A tablespoon of broth
Half a teaspoon of black pepper
A third of a teaspoon of salt
Preparation:
1.) It’s better to use a wide pot that can contain everything nicely. Preheat the pot on a little more than medium heat with 3 tablespoons of oil. Fry the onion for 2 minutes, add peppers along with garlic and fry for another 2 minutes.
2.) Preheat a wide pan on medium-high heat with enough oil to cover the entire bottom. Coat the meat cubes with flour, shake them and fry for about 10 minutes on all sides.
3.) Add the meat cubes to the wide pot and the rest of the ingredients, including the spices except for the potatoes. Boil, cover and reduce the heat to medium.
4.) Cook for about 2 hours while the pot stays covered the whole time. Check sometimes that there is enough water, if there isn’t then add more. Add the potatoes, lightly shake the pot so they will sink in the sauce and cook for another 2 hours while the pot is still covered. If there isn’t enough water then add more — it’s a long cooking time and you need to watch the pot.
*You can make it without tomatoes; in that case, add 3 tablespoons of water along with a tablespoon of tomato paste.
