Hungarian Beef Stew
ready in 2 h. 40 min.
- 6 ½ cups stewing Beef
- 2 Tbsps clarified butter (or ghee)
- 4 onions (roughly diced)
- 1 Tbsp tomato puree
- 2 cups chopped tomatoes (tin)
- 1 ⅔ cups floury potatoes (cubed)
- 1 tsp Caraway
- 1 Tbsp sweet paprika
- 1 Tbsp hot paprika
- 1 ⅔ cups Meat stock
- 1 ½ cups Basmati rice
Fry the meat all over in the hot clarified butter. Add the onions and fry for 4-5 minutes. Stir in the tomato purée and add the tomatoes, potatoes, caraway and paprika. Add the meat stock, season with salt and ground black pepper and bring to the boil. Cover, reduce the heat and simmer gently for around 2 hours.
Bring around 700 ml water to the boil with a pinch of salt. Add the rice, cover and simmer over a low heat for around 20 minutes.
Stir the sour cream and sprinkle with chilli powder. Put the sour cream and gherkins in two bowls.
Check the seasoning in the goulash and serve on the rice, with the gherkins and sour cream.