Juicy beef goulash

Name: Juicy beef goulash
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 30 g dried porcini; 6 medium-sized onions; 2.5 kg Beef (leg); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Tomato paste; 4 heaped Tbsp Flour; 1 TABLESPOON Sweet peppers; 1 package (40 g) Beef Paste; 1 red pepper; 1 collar Parsley; 4 Stem(s) Chervil; 4 TABLESPOONS Balsamic cream; 7-10 Tbsp or some Worcester sauce

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 12

30 g dried porcini
6 medium-sized onions
2.5 kg Beef (leg)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Tomato paste
4 heaped Tbsp Flour
1 TABLESPOON Sweet peppers
1 package (40 g) Beef Paste
1 red pepper
1 collar Parsley
4 Stem(s) Chervil
4 TABLESPOONS Balsamic cream
7-10 Tbsp or some Worcester sauce

Directions

1
Soak the mushrooms in 1 l of cold water for about 1 hour (or see package instructions). Peel onions, dice coarsely. Dab meat dry and cut into large cubes.
2
Heat the oil in portions in a large frying pan. Fry the meat in it in 5-6 portions little by little all around. Season with salt and pepper and remove.
3
Fry the onions in hot frying fat. Add tomato paste, flour and paprika powder and briefly sauté. Dissolve beef paste in 1 l hot water. Stir the mushrooms (including soaking water) into the onions and bring to the boil.
4
Add all the meat again. Season with salt and pepper. Cover and braise at low heat for about 2 hours.
5
Clean, wash and chop the peppers. Cook for about 5 minutes. Wash the herbs. Cut parsley into strips, pluck chervil. Season goulash with salt, pepper and balsamic vinegar. Sprinkle with paprika cubes and herbs.