Beef Goulash

Preparation

1. STEP 1 OF 10

   Clean the piece of meat from tendons, etc.

2. STEP 2 OF 10

   and cut it into cubes of about 2 cm

3. STEP 3 OF 10

   Peel the onions, finely crush the cumin seeds on the cutting board, and heat the oil in a saucepan, sautéing the garlic and cumin

4. STEP 4 OF 10

   When the garlic is golden, add the onions and let them wilt, stirring often

5. STEP 5 OF 10

   Coat the meat cubes in sweet paprika and add them to the onions as soon as they start to color

6. STEP 6 OF 10

   Increase the heat and, stirring often, brown the meat, seasoning it with salt and spicy paprika

7. STEP 7 OF 10

   Moisten with the wine and when it has evaporated, add three ladles of hot water

8. STEP 8 OF 10

   Lower the heat to the minimum, cover, and continue cooking for about 2 hours until the meat becomes very tender and the onions have turned into a thick, fragrant cream

9. STEP 9 OF 10

   Stir occasionally and check that the preparation does not dry out too much, adding hot water when needed

10. STEP 10 OF 10

    Serve the goulash piping hot with polenta or boiled potatoes

Suggestions

• Heavy-bottomed pan

• Lid

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)