Graveyard Goulash |
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Ingredients# one and a half pounds (675g) lean beef, cut into cubes
# 1 lb. (450g) tomatoes, skinned and chopped
# 2 oz. (50ml) beef stock
# salt and pepper
# 2 oz. (50g) butter
# 2 onions, sliced into rings
# 1 tbsp. paprika
# fresh parsley, chopped
# 5 fl. oz. (150ml) sour cream
# 1 lb. (450g) tomatoes, skinned and chopped
# 2 oz. (50ml) beef stock
# salt and pepper
# 2 oz. (50g) butter
# 2 onions, sliced into rings
# 1 tbsp. paprika
# fresh parsley, chopped
# 5 fl. oz. (150ml) sour cream
Procedures# Melt the butter in a stewpan then add the beef
# Fry for 6-8 minutes, or until the meat is evenly browned and sealed
# Add the onions and season to taste with salt, pepper and paprika
# Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary
# Top with sour cream, garnish with fresh parsley and serve
# Fry for 6-8 minutes, or until the meat is evenly browned and sealed
# Add the onions and season to taste with salt, pepper and paprika
# Blend in the tomatoes and stock then cover and simmer gently for one and a half to tow hours, or until the beef is tender, adding a little stock if necessary
# Top with sour cream, garnish with fresh parsley and serve
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