GOULASH WITH BEEF RIBS
- 150 g bacon cubes
- butter, for frying
- 500 g beef ribs, in pieces
- cake flour, to cover ribs
- 2 onions, cut into cubes
- 2 green bell peppers
- 2 tablespoons paprika powder
- 400 g tomato puree with garlic
- 300 ml beef stock (1 cube)
- 1 bay leaf
- 1 – 1½ teaspoons caraway seed
- 2 teaspoons dry thyme
- pinch black pepper
Use a big frying pan/pot, with a lid.
Cut the onions and peppers into pieces.
Cut the meat into pieces and cover with a thin a layer of cake flour.
Heat some butter in the big frying pan and fry the bacon cubes for five minutes. Set aside.
Fry the coated rib pieces in the same pan until brown and add the onions, bell peppers and pepper powder.
Fry this mixture for a few minutes and add the tomato puree.
Mix this mixture and add the rest of the ingredients after one minute of stirring.
Bring it all to a boil, put the lid on the frying pan and let it simmer gently for about 2½ – 3 hours.
Remove the cover of the pan and allow to simmer for a while for 15 minutes.
Remove the bay leaf and serve the goulash with rice or potatoes.
Recipe and photo: Annet Geelhoed
