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Brigitte Hafner: My dad’s goulash, my way


You'll need

125 ml (½ cup) olive oil 4 onions, thinly sliced 700 gm beef shin or blade, cut into 3cm pieces For dusting: seasoned plain flour 400 gm canned whole Italian tomatoes 1 garlic clove, thinly sliced 2 tbsp Hungarian paprika 1 tsp each caraway seeds and cayenne pepper 4 cloves 2 fresh bay leaves 1.5 litres (6 cups) chicken or beef stock To serve: sour cream, finely chopped chives and dill

Method

  • 01
  • Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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