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Beef Goulash

Serves 4

2lbs stewing steak, leg or chuck
2lbs onions
1lb tomatoes, skinned and quartered
2 desertspoons paprika
8 peppercorns
salt
dripping

Trim the beef carefully and cut into cubes. Peel and quarter the onions. Fry them in two tablespoons of dripping in a flameproof casserole, put them aside and brown the beef - adding more dripping if needed.
Return the onions, sprinkle the praprika and stir in well. Add the tomatoes, peppercorns and salt to taste.
Cover and put in a low oven - Reg 2/325, for two hours or until tender.
This is very good reheated the following day. The juice from the tomatoes, meat and onions, which is extracted with the help of the paprika, provides a large amount of delicious thick gravy.
Serve with plain boiled potatoes.