Beef stew it’s the perfect dish for every day and on special occasions. Its preparation is very simple and does not require special culinary skills, but it is worth being patient because the meat requires quite a long cooking time to be soft. The whole thing melts in your mouth, is aromatic and juicy. Throw everything into the pot and wait for a delicious dinner.
To prepare this dish, you will need:
- 1 kg of beef neck,
- 500 g of onion,
- 1 liter of beef broth,
- 3 tablespoons of butter,
- 3 tablespoons of wheat flour,
- 3 bay leaves,
- 4 carnation,
- 4 juniper berries,
- 10 black peppercorns,
- 2 tablespoons of red wine vinegar,
- ¾ teaspoon of salt,
- ¼ teaspoon of black pepper.
You wonder what to serve the ready-made goulash with? It will fit perfectly here, of course groats, e.g. barley or buckwheat, or potatoes. You can also serve it with fresh bread, preferably sourdough. Don’t forget about a portion of vegetables, e.g. boiled carrots and broccoli, sauerkraut, beetroot, or pickled cucumber.
Wash the meat and dry it thoroughly with paper towels. Cut them into medium-sized cubes. Heat half the butter in a large cast iron pot. Add the beef and brown it on all sides, working in batches. Place the finished pieces on a plate and set aside.
Cut the onion into cubes and add it to the pot along with the remaining butter. Cook until caramelized for about 25 minutes. Add the flour and mix until combined, then add the beef and pour the broth over everything.
Add all spices and vinegar. Mix, then increase the heat and bring everything to a boil. Reduce the burner power to minimum and cook the goulash for about 2.5 hours, covered.
Remove the lid and continue cooking for another 30 minutes. Add salt, pepper and more vinegar if necessary. Remove the juniper, cloves and bay leaves.
Serve the finished beef goulash with mashed potatoes and stewed cabbage. Store leftovers in the refrigerator in an airtight container and use within 3 days. You can also freeze the meat for 3 months.
Sources: Terazgotuje.pl
