Beef Goulash with Herbs
Ingredients
for 4 servings
28 ozs beef (e.g. from the shoulder or topside)
2 onions
2 carrots
3 tbsps olive oil
salt
1 tbsp paprika
1 garlic clove
3 sprigs thyme
3 sprigs oregano
1 tbsp balsamic vinegar
9 ozs beef broth
22 ozs crushed tomatoes
Preparation steps
Rinse beef, pat dry, and dice 1.5-inch pieces. Peel onions, halve, and cut crosswise into fine strips. Peel and dice carrots. Heat olive oil in a wide pot. Sear meat in olive oil for about 6 minutes on all sides over high heat. Add onions and carrots and fry for 5 minutes. Season with salt and paprika.
Meanwhile, peel and chop garlic. Wash herbs and pluck leaves from 2 branches at a time and chop. Add chopped ingredients to goulash, deglaze with balsamic vinegar and add broth. Let liquid reduce in about 5 minutes on low heat.
Add tomatoes to goulash and simmer, covered, over low heat for about 2 1/2-3 hours, stirring occasionally; add a little liquid if needed.
Salt and pepper goulash, pour into a large bowl, garnish with remaining herbs and serve with fresh rye bread, if desired.
