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Hungarian Beef Goulash

Baked goods are usually low in fat. Baking is done in area which is fully covered and no heat is passed outside until you open its door. So this stored heat helps in releasing natural energy/fat from the food and in this way very little amount of oiling is done in the start which is just for triggering the process of baking.

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    9" White Baguette 1.0 Unit(s)

    9" White Baguette

    Sour Cream 5.0 ml

    Sour Cream

    Bay Leaves 0.5 grams

    Bay Leaves

    Tomato Paste 15.0 grams

    Tomato Paste

    Garlic 10.0 grams

    Garlic

    Sweet Paprika 2.0 grams

    Sweet Paprika

    Potato 30.0 grams

    Potato

    Green French Beans 20.0 grams

    Green French Beans

    White Onion 15.0 grams

    White Onion

    Carrots 30.0 grams

    Carrots

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Fresh Oregano 2.0 grams

    Fresh Oregano

    Beef Stock By Let's Cook 100.0 ml

    Beef Stock By Let's Cook

    Beef Cubes 100.0 grams

    Beef Cubes


    • Time : 30.0 mins
    • |
    • Calories: 643.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 23.0 g
    • |
    • Carb. : 66.0 g
    : Your Kitchen Essentials
    Utensils: sauce pan or pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Take the meat out of the fridge about 15 minutes before you start cooking. This helps it to come to room temperature.

    Wash and dry the vegetables before chopping (as required):
    - White Onion: peel and chop into small dices
    - Garlic: peel and mince
    - Carrot: peel and chop into large cubes
    - Potatoes: peel and chop into large cubes
    - Green French Beans: cut them into even batons or just trim off the ends
    - Thyme and Oregano: chop finely.
    : Brown the Beef
    Heat some oil in a sauce pan or pot. Once the oil is hot enough, start browning the beef. As soon as the meat is coloured, keep it aside.
    : Make the Stew, Plate and Serve
    Heat just a little more oil in the same sauce pan or pot. Then add and cook the garlic and onions until they turn translucent. Then add the bay leaf and cook for another 3-5 minutes. Then add the carrots and potatoes, let them cook for another 3 minutes. Add the tomato paste and sweet paprika, continue cooking for about 2-3 more minutes before adding the beef stock. Return the beef cubes to the stew and add the chopped herbs.

    Bring it to a boil and then turn down the heat to a gentle simmer. Let it simmer for 20 minutes or until the meat is cooked. Toss in the green french beans 5 minutes before taking the stew of the heat.

    Plate and Serve:
    Transfer to a serving bowl or plate and serve with a dollop of sour cream and the baguette.