Hungarian beef goulash
Preparation time:60 mins
A unique tasting recipe thanks to Well Bouillon
- 600g pre-cut stewing beef
- 1 onion
- 300ml red wine
- 4 spoonfuls paprika
- 2 spoonfuls flour
- Well Granulated Bouillon N.7 Beef or Classic, Organic Classic or “Gran Aroma”)
- Well Cooking Base N.10 Brown Stock
- Lemon zest
- 250g tomato passata or pulp
- 50 ml extra virgin olive oil
- 1 spoonful corn or potato starch
- 1 spoonful ground cumin seeds
- Magic Roast Seasoning
- Salt and pepper
Dust the meat with paprika and flour. Season with Well Granulated Bouillon N.7. Beef, salt and pepper.
Sautée the meat in a non-stick frying pan with a drop of oil until nicely golden. On the side, peel the onion and cut them into very fine julienne pieces. Sweat the onion with the rest of the extra virgin olive oil in quite a large saucepan to hold all of the meat.
Add the meat to the onion, sautée for another minute together and simmer half the wine until reduced in the frying pan where the meat was sautéed. Simmer the other half of the wine until reduced in the saucepan with the ingredients, then add the wine from the frying pan and the tomato. Cover with water and bring to the boil, adding Well Cooking Base N.10 Brown Stock. When it boils, turn the heat down to a minimum and leave simmering for about an hour adding a pinch of Magic Roast Seasoning for the last 30 minutes.