HUNGARIAN GOULASH

Aandete: Hungarian Goulash met Basmati rys. Ek het 2 blikkies tamatiesmoor bygevoeg ipv vars tamaties, asook om en by 1 kg goulash gebruik, verder het ek die resep gevolg soos dit is.

2 medium onions
2 teaspoons butter
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup cake flour
1 kg stewing beef (goulash)
2 cups beef broth or water
2 tins diced tomatoes
3 cups potatoes optional
1 ½ cup carrots
1 teaspoon salt
¼ teaspoon pepper

In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2 – 3 minutes.
Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt and pepper.
Stir and bring to a boil, cover, then reduce to a simmer for about 1½ – 2 hours or until tender.
Serve with basmati rice.

Photo: Petré van Jaarsveld