Budapest beef goulash

Budapest beef goulash

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
60g butter
750g onions, coarsely chopped
1kg chuck steak, cubed
1 1/2 teaspoons salt
1 tablespoon paprika
3 tablespoons tomato paste

Method

  1. Heat butter in a heavy saucepan, add onions and sauté until golden brown. Add beef and cook over moderate heat, stirring, until beef loses its bright redness. Add remaining ingredients.
  2. Simmer very gently, covered, for 1 1⁄2–2 hours until beef is tender. If necessary, to prevent sticking, 60 ml water may be added. If liked, stir in 125 g sour cream before serving.
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