|
Heat oil in a large saucepan or skillet until hot. Lower heat and brown meat on all sides in batches. Remove as they brown.
Add onion and garlic to the same saucepan, once meat has been removed, and cook until golden. Add paprika and season with salt and pepper.
Return meat to saucepan and, stir in half of hot beef stock and the tomato paste and bring to a boil. Lower heat and cook for 2 hours or until meat is very tender.
Add remaining stock and season to taste. Bring to a boil and cook, uncovered, 15 to 20 minutes more.
Dilute flour in ¼ cup water and add to meat, while stirring, to slightly thicken.
Before serving heat goulash at low heat (must not boil). Stir in cream and mix thoroughly.Correct seasoning.
Serve with white rice or potato puree.
|
){kind=small}
