Hungarian Goulash

Only tender meats microwave well. Use rump steak, cut across the grain into small thin slices . Flour the meat, then mix in all ingredients. Microwave on full power for 20 minutes.


  • 25 g plain flour
  • 1/4 tsp mustad powder
  • 1 tbsp paprika
  • salt and pepper
  • 575 g stewing or braising steak, cut into cubes
  • 3 tbsp oil
  • 2 onions, sliced into rings
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 450 g tomatoes, peeled and quartered
  • 600 ml beef stock
  • 150 ml soured cream
  • 1 tbsp chopped parsley to garnish

Cooking Process

  1. Mix together the flour, mustard, paprika, salt and pepper and toss the meat cubes into the mixture.
  2. Heat the oil in a frying pan and cook the cubes of meat until brown on all sides.
  3. Transfer to a casserole . Gently fry the onions and peppers in the remaining fat until soft , and add to the casserole with the tomatoes and beef stock.
  4. Mix the ingredients together well. Cover the casserole with a lid and cook in a moderate oven for 2-2 1/2 hours or until the meat is tender.
  5. Pour the soured cream over the meat and serve immediately , garnished with chopped parsley.

Hungarian Goulash

Bon Apetite!

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Hungarian Goulash