Irish beef goulash
March 17 – a day when everyone can feel a little Irish! Parties, get-together, and family dinners wouldn’t be complete without corned beef and cabbage, vegetables and traditional Irish and Irish-American dishes. In Irish cuisine you can always find healthy recipes with fresh simple ingredients and goulash is one of them. Goulash is a soup or stew made of meat and vegetables (especially potato), seasoned with paprika and other spices. This rich dish is very simple and full of flavor! The meat stays tender and fragrant, with soft-cooked potatoes and a nice tomato tart. You don’t need to cook the potatoes with the meat, instead you can bake the potatoes separately and serve them with meat and sour cream. Some people add a Worcestershire sauce to the meat to give it a deeper flavor.
Irish beef goulash Recipe
By Published: March 16, 2016
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 2 hrs 30 mins
- Ready In: 2 hrs 40 mins
March 17 - a day when everyone can feel a little Irish! Parties, get-together, and family dinners wouldn't be complete without corned …
Ingredients
- 500 g stewing or braising steak
- 3 tbsp of olive oil
- 1 large onion
- 2 tomatoes
- 1 tbsp tomato puree
- 2 tbsp of smoked paprika
- 250 ml of beef stock
- 1 green pepper
- 3 cloves of garlic
- 1 tbsp thyme leaves
- 1 tbsp parsley leaves
- 40 ml of white wine
- salt, pepper
- 4 large potatoes
Instructions
- Finely chop the onion and garlic. Cut the steak into medium chunks and roughly chop the skinned tomatoes. Cut the green pepper into rings along with the thyme and parsley. Cut each potato into 4 pieces and fry in a pan with 1 tbsp of olive oil until golden brown.
- Heat 1 tbsp of olive oil in a casserole dish or heavy-bottom saucepan and fry the meat on all sides until browned, about 5 minutes. Put the meat on a plate, and pour the remaining olive oil into a saucepan, then cook the onion, garlic and green pepper, 5 minutes, stirring occasionally. After that, put back the meat, add the paprika and the tomato puree, stir to boil, then put the tomatoes, wine and broth, it should completely cover the meat, add the salt, pepper, thyme and parsley, boil it, then cover with lid, reduce the heat and simmer for an hour, stirring occasionally and adding little by little broth, if necessary.
- Add the roasted potatoes to the meat, mix gently and cook for half an hour, adding a little boiling water if necessary.
- Course: Entrée
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