Goulash is a dish most often associated with the autumn and winter period. No wonder, after all, such a filling one-pot dish warms you up like no other. In my house it is also a sure thing for dinner during the colder months.
This version, however, is slightly different. Irish goulash not only for cold days? Definitely yes – I enjoy preparing this dish all year round. It is filling, but not heavy, potatoes and vegetables play an important role here. There is also a secret. This ingredient gives Irish stew its unique character. We are, of course, talking about the addition of Guinness. This dark, malty-bitter beer highlights the taste of beef and gives the whole thing a unique depth.
- 1 kg of boneless beef neck, cleaned of fat and cut into pieces of approx. 4 cm,
- less than a teaspoon of salt,
- half a teaspoon of ground pepper,
- 2 tablespoons of oil (e.g. rapeseed), divided,
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 tablespoon of tomato paste,
- 1 bottle of Guinness beer,
- 2 teaspoons fresh thyme, chopped
- 4 cups of beef broth,
- 700 g young potatoes, cut in half,
- 2 tablespoons of corn starch,
- 2 tablespoons of cold water,
- 2 tablespoons of chopped parsley.
Sprinkle the beef with salt and pepper.
Heat 1 tablespoon of oil in a large pot, add half of the meat and fry until brown on 2-3 sides. Transfer to a bowl, repeat with the remaining meat and remaining oil.
Add the onion, carrot and celery to the pot. Cook, stirring, until the vegetables begin to soften. Add tomato paste, continue to fry, keep stirring for about 1-2 minutes. Pour in the beer and add the thyme, scraping up any browned bits from the bottom of the pot. Cook for about 2 minutes until the liquid reduces slightly.
Add the broth and beef and bring to a boil. Reduce heat to medium-low, cover, and cook until meat is almost tender, about 1 hour.
Add the potatoes, cover and cook until the potatoes are soft – about 20 minutes.
In a small bowl, mix the cornstarch and cold water. Increase the heat, add the starch to the stew and cook, stirring constantly, until it thickens – this should take 2-3 minutes. Remove from heat, stir in parsley. You can decorate with additional parsley.
What to serve Irish goulash with? Traditionally, it is often served with Irish soda bread. This dish also tastes great with slices of good sourdough bread or a baguette – the idea is to scoop up the thick sauce with them.
Of course, Irish goulash also tastes great without any additions – the dish is rich and complete.
Source: Terazgotuje.pl
