We asked Adrian to share with us a delicious recipe that is special to him that we too could whip up at home. Adrian’s Mama’s family was originally from Germany so here is her comforting & warming Goulasch recipe perfect for a cold winter’s day! Serve with mash & pickled dill cucumbers.
Mum’s Goulash
Ingredients
4 tsp sweet paprika
1 tsp ground allspice
800g beef shin or cross cut blade beef cut into 5cm cubes
6-8 tbsp olive oil for frying
½ cup of chopped celery leaves
1 cup stock (Beef or Vege)
4 tbsp extra virgin olive oil
2 tbsp butter
3 medium-large brown onions, diced
3 cloves garlic, diced
1 tbsp tomato paste
Salt and Pepper
1 small cucumber, thinly sliced
1 tbsp spiced vinegar
Pinch of salt
2 tbsp chopped dill
2 tbsp sour cream
Pepper to taste
Method
- Mix all the dry spices together. Take ¾ of the spice mix & toss through the beef cubes to coat
- Heat vegetable oil in a large wide pot, add beef and brown well on all sides
- Add hot stock & celery leaves
- Turn down pot heat to simmer, with lid on. Place to one side.
- In a large frying pan heat olive oil and butter until melted
- Add onions & garlic and stir till softened and golden brown, approximately 10 minutes
- Sprinkle over the remaining spice mix and mix to combine. Deglaze the pan with ¼ cup of water.
- Add the onion mixture to the pot with the beef & stir to combine.
- Simmer till the onions have completely softened and dissolved. This could take up to 45 mins.
- Add tomato paste, stir to combine & cook on low until meat is very tender. This could take 30mins to over an hour. You want the meat to just fall apart & not be chewy!
- Once cooked season with salt & pepper to taste & serve!
*To make cucumbers stir vinegar & salt together & toss the cucumber slices in the pickling liquid and leave for at least 10 mins. To serve mix in the dill, sour cream & pepper.