Hungarian goulash

Posted by adm On March - 28 - 2012

How to cook Hungarian goulash


  • 1/2 cup plain flour
  • 1kg beef chuck casserole steak, cut, dig 3cm pieces
  • 2 tablespoons olive oil
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, humbled
  • 1 tablespoon pimiento
  • 425g can condensed tomato soup
  • 200g button mushrooms, sliced
  • cooked pasta, sour cream and chopped flat-leaf parsley leaves, to help

How to:

  • Preheat oven to 160°C. Place flour and salt and pepper in a shallow bag. Lightly coat steak in seasoned flour.

  • Oestrus 1 tablespoon oil in a frying pan over medium-high oestrus. Cook steak in small batches, adding more oil as requisite, for 2 to 3 minutes or until browned. Transfer to a 2-l (8-cup) content, ovenproof casserole lulu.

  • Adject 2 teaspoons oil, onion and garlic to pan. Falsify, stirring, over medium heat for 3 to 4 minutes or until subdued. Add pimiento, soup and 1/2 cup weewee. Bring to the seethe. Pour over steak. Cover dish and bake for 1 1/2 hours.

  • Remove casserole from oven. Stir in mushrooms. Screening. Bake for a promote 30 minutes or until steak is bid. Season with salt and peppercorn.

  • Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Help.

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