Goulash

Ingredients for 4

Beef neck 700gr

3tbsp olive oil

Couple of tbsp. of warm water

2 yellow onion

1 carrot

A large piece of celery (size of a half an apple)

Just under 1 tsp of bicarbonate of soda (if needed)

2tsp paprika spice

Salt

1tbsp flour

2dl tomato passata

1 clove of garlic

Process

Prepare the meat-take of the skin and cut into large chunks.

Fill two pots with water, bring them to a boil. Add the meat in one of them and cook until the foam comes up. Throw away the water with the foam. Repeat with the boiling water from the second pot.

In a large pan with high sides heat up 2tbsp of olive oil then add the meat and a couple of tbsp. of warm water. Bring up to a boil then reduce the heat to low. Keep adding more water when already existing evaporates. Cook for around 30min.

Add the finely chopped yellow onion, grated carrot, 1 tbsp of olive oil, celery and some more water. Meat and vegetables should be covered with water. Continue gently cooking under the lock for additional 30min.

If the meat if though after total of 1hour of cooking add bicarbonate of soda.

After 1hour and 20min add paprika spice and salt.

After 1hour and 30min add the flour, mix in quickly so that there are no lumps, add the passata and finely chopped garlic.

After total of 2hours and 45min of cooking add finely chopped leaf of parsley or celery.

Serve with mashed potatoes or pasta and some pickles. 

Cooking time depends on the meat. When the meat is tender, then you can add paprika spice, flour, passata and garlic.

Pickled peppers are probably my favourite. It’s so easy and quick to make!

Enjoy!

M